Snails in burgundy

3 servings


Cook snails in vegetable decoction, remove meat from the shells. Make the mince: Fry the finely chopped onions in the oil, add the grated wheat bread and cheese, the rubbed garlic, the finely chopped parsley greens and some decoction. Pour warm water over the snail shells, add a teaspoon of soda and cook for 30 minutes, then drain the water, and rinse the shells in cold water and dry well. Pour a little decoction into each sink, put 1-2 pieces of meat. Fill the shells with minced meat and put the holes up on the baking sheet, sprinkle with grated cheese and bake in the oven until a ruddy crust forms. Serve hot.