Melt butter in a saucepan and sauté flour until light. Pour in veal stock and white wine and cook for about 10 minutes, stirring constantly, until a creamy sauce is formed. Meanwhile, dice the ham and thinly slice the truffles. Preheat the artichoke bottoms. Stir snails, truffle slices and ham cubes into the sauce. Whisk whipping cream with egg yolks, stir in and thicken sauce over low heat, but do not let it boil. Season to taste with salt and pepper. Spread the preheated artichoke bottoms on plates and fill with the finished ragout.
Preparation Tip:
COOKING TIME: 10-15 minutes TIP: If artichoke bottoms are not available, the snail ragout can also be served on toasted white bread.
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