Products Needed:
24 snails
1 cup white wine
1 vegetable bouillon cube
1 oz almonds
2 oz field mushrooms
2 tbsp butter
3 tbsp prepared tomato sauce
salt, white pepper, ground to taste
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Directions: 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.
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