Snail omelette

Yield: 4 servings

Measure Ingredient
50 Petits-gris snails
Salt and pepper
Fennel
1 Dried fig leaf
6 Eggs, separated

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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