Cabbage Stuffed With Snails

Ingredients

• 2 1/2cups fish and shellfish stock (see recipe, page 85)
• 2 1/2 cups demi-glace (see page 88)
• 1 cup canned shelled snails, drained, rinsed, and minced (see page 88)
• 3 tbsp. dry fine bread crumbs
• 3 tbsp. butter, at room temperature
• 1/2 small shallot, peeled and minced
• 1/2 small clove garlic, peeled and minced
• Leaves of 1 sprig parsley, minced
• 1/2 tsp. fresh lemon juice
• Salt and freshly ground black pepper
• 6 large savoy cabbage leaves
• 1 tbsp. olive oil
• 6 small squid, cleaned, halved lengthwise, and cut into I"-wide strips
• 2 chives, chopped
• 6 small sprigs chervil

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