| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 50 |
|
Petits-gris snails |
|
|
Salt and pepper |
|
|
Fennel |
| 1 |
|
Dried fig leaf |
| 6 |
|
Eggs, separated |
INSTRUCTIONS
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."]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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