Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x Canned or cooked snails 2 tb Olive oil
1 x Oil for frying 1 x Salt and pepper
1 x Parsley sprigs to garnish 1 tb Olive oil
2 ea Eggs, separated 1 x Herbs
1 1/2 c Flour

Preparation time 1 hour 35 minutes including marinating. Cooking time
8 minutes. Ingredients:
60 Burgundy snails
100 petits-gris snails (canned or freshly cooked)
2 eggs, separated 1 1/2 cups flour
2 Tbsp olive oil
1 Tbsp olive oil First make the batter. Mix the egg yolks with the
flour and olive oil. Add a little warm water to give a smooth, creamy
consistency. Season and leave to stand. Just before using, gently
fold in the stiffly beaten egg whites. Drain the snails and marinade
for 1 hour in the olive oil and chopped herbs (parsley, tarragon,
chives, and chervil). Drop the snails into the batter by the handful,
then remove them one by one and drop into the hot frying oil (2 at a
time in the case of petits-gris); fry until golden brown, then drain
on paper towels. Serve garnished with fried parsley. White wines:
Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph. [From "Larousse
Traditional French Cooking."] Note: I can't figure out how you can
marinade 100 snails with only 1 tablespoon of olive oil. - mkm

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