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