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