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."]

Browse by categories