Cabbage Stuffed With Snails

By Saveur
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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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