Ingredients
50 petits-gris snails
salt and pepper
fennel
1 dried fig leaf
6 eggs, separated
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Adjustable stand — hold cookbook or tablet at eye level while cooking
French professional carbon steel — crepes, omelets, high-heat searing
Small nonstick for perfect French omelettes — slide right out
Six-hole ceramic plate with tongs for classic escargot service
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
French professional carbon steel — crepes, omelets, high-heat searing
Small nonstick for perfect French omelettes — slide right out
Six-hole ceramic plate with tongs for classic escargot service
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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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.