Meat Snails – Alsace

Flour on a board form, in a bulge beat eggs, add salt water and vinegar. Knead dough, form two balls with 500 g of flour in preparation, rest for 1 hour.

Put beef and pork through meat grinder (medium hole size). Sauté finely chopped onions and shallots in butter until soft. Mix with eggs, chopped chives, garlic, parsley. Season with salt, pepper and a hint of nutmeg.

Roll out dough balls 3 mm thin. Spread filling evenly on the round dough, roll the whole thing up. Cut roll into 4 cm thick slices, fry with oil-butter mixture until golden brown all over, extinguish with hot clear soup, simmer on low heat for 15 to 20 min. Serve with a little bit of clear soup in a soup plate.

Serve with green salad

For more information about the source, see the recipe ‘Bäckeoffe (Alsace)’.

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