For the Escargots Sarah Bernhardt (Vine snails with ham), dice the leg ham and cut the truffles into thin slices. Warm the artichoke bottoms slightly. Melt the butter in a pot and sweat the flour in it. Pour in stock or soup and white wine and simmer for about 10 minutes until a creamy sauce is formed.
Add snails, truffle slices and ham cubes. Whisk the whipping cream with the egg yolks and thicken the sauce with it. Season to taste with salt and pepper and stuff the snails with ham into the warmed artichoke bottoms.