Snail omelette / cagouilles en omelette
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Recipe by: jean-alfred
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
50 ea Petits-gris snails 1 ea Dried fig leaf
1 x Salt and pepper 6 ea Eggs, separated
1 x Fennel
Preparation time 15 minutes. Cooking time 1 hour.
Starve the snails and clean them well. Cook them for 1 hour in
boiling water with added salt, fennel and a fig leaf; drain and remove
them from their shells.
Prepare an omelette mixture. Beat the egg yolks and fold in the
stiffly beaten whites. Make an omelette in the usual way and fill
with the snails.
Wine: red or white Haut-Poitou, Anjou or Touraine.
[From "Larousse Traditional French Cooking."]
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