Treat of edible snails

Name: treat of edible snails
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 4 medium sized egg; 1 el traditional olive oil; 75 g dairy spread; 75 g lamb's lettuce; 12 salty sticks; 12 free range cocktail sausage

Snails made from omelette with dairy spread, lamb's lettuce, cocktail sausages and salty sticks.

Ingredients

Directions

Beat the eggs in a measuring cup. Heat the oil in a frying pan over medium heat and pour half of the egg mixture into the pan.
Fry in approx. 4 minutes. Turn halfway. Repeat with the rest of the oil and the rest of the egg mixture.
Let the omelettes cool down on a plate. Contaminate with the dairy spread.
Pick the leaves from the lamb's lettuce and lay neatly in rows on the dairy spread.
Roll the omelets as tightly as possible up to two rolls. Cut off 1 cm from the outer edges. Cut the rolls into 6 pieces each. These are the snail houses.
Break the salt sticks into 3 equal pieces each so that you have 36 smaller sticks.
Keep your frankfurters between your left thumb and index finger slightly tilted. This is the snail's head.
With your right hand, insert a stick horizontally 1 cm from the bottom. Prick the sausage with the stick in the omelet body.
Prick 2 sticks as feelers in each sausage. Spread the rest of the lamb's lettuce in tufts on a plate and spread the snails over it.