50 Petits-gris snails
1 Dried fig leaf
Salt & pepper
6 lg Eggs; separated
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.
