Omelette à la Bourguignonne (Lower Burgundy Style) — Omelette with Snails, Walnuts and Garlic

Ingredients

• eggs
• 6 snails
• 3 walnut kernels
• garlic
• 1 pinch parsley
• melted butter
• chopped parsley

Instructions

1. Chop 6 snails prepared as for putting into shells.
2. Add 3 chopped walnut kernels, a point of crushed garlic and a pinch of parsley.
3. Make the omelette and fill it with this mixture.
4. Coat the surface of the omelette with melted butter and sprinkle it lightly with chopped parsley.