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Omelette Bourguignonne
Snail omelette with walnuts
Preparation info
- Serves
2
- Difficulty
Medium
- Ready in
20 min
Appears in
By Anne Willan
Published 1987
This recipe is very versatile: l’ve made the omelette without the snails and Tve served snails on their own with a walnut, garlic and parsley butter and no omelette. Both were as delicious as the original.
Ingredients
Method
Drain and rinse the snails and cut them in 2–3 pieces. Melt half the butter in a frying pan, add the snails, garlic, salt and pepper and cook them gently for 4–5 minutes. Take the pan from the heat and stir in the walnuts and parsley. The snails can be kept chilled for up to a day.
To cook the omelette: whisk the eggs with a little salt and pepper until they are well mixed. Warm the sna