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."]
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (391g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 336 (62%)|
|Amt Per Serving||% DV|
|Total Fat 37.3g||50 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 1586.2mg||488 %|
|Sodium 572.2mg||20 %|
|Potassium 570mg||15 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.6g|
|Protein 47.4g||68 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 541
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