Pour snails with cold water, bring to boil, remove froth and cook for 10 minutes. Then cast the snail in a colander and cool under cold water strain. Take the snail out of the shells, remove horns, black stripe and 2 thick glands.

Pour prepared snail with vegetable stock and cook over law boiling for 3 minutes.

Scald almonds, peel and chop.

Slice mushrooms, fry in butter. Then mix them with almonds, spices and chopped greens.

Put mushroom mixture in greased mold, shaping a ring, put the snails in the center, pour over with tomato sauce and bake in oven until done.