Categories: Cheese/eggs 
      Yield: 4 servings 
  
     50    Petits-gris snails 
           Salt and pepper 
           Fennel 
      1    Dried fig leaf 
      6    Eggs, separated 
  
  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."]