1. Heat a large sauté pan with 1 tablespoon of Plugrá butter and sweat the minced shallots over a medium flame.
2. Add the morel mushrooms and cook until they begin to soften, add some of the chicken juice if the pan becomes dry. Cook until mushrooms are tender, then remove from the pan and cool.
3. Heat another pan over medium high heat and render the bacon until it begins to brown lightly. Remove excess fat from the pan. Add the snails, pearl onions and morel mushrooms to the pan and cook for about 2 minutes.
4. Sauté mixture until hot, then add ¼ cup of the chicken juice and garlic butter in small amounts until it becomes a glaze.
5. Adjust the seasoning with salt and pepper. Divide the fricassee into 6 small bowls and serve hot.