Snail Omelette Recipe

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Snail Omelette Ingredients

50 petits-gris snails
1 salt and pepper
1 fennel
1 dried fig leaf
6 eggs, separated

A Recipe for
Snail Omelette

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Snail Omelette Recipe
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This is a recipe for Snail Omelette from the recipe cookbook of Recipes-to-go (Egg)

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Snail Omelette

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Snail Omelette Directions

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."]

Serves: 4

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Snail Omelette Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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