A classic of the European appetizer repertoire for patient and diligent housewives and men, because after all, the preparation for this delicacy drags on for several days.
Living snails of the genus Helicidae, i.e. snail snails, have long since ceased to be found in vineyards, after which they are also called Weinbergschnecken in Germany.
Today they live in gardens and parks, along hedges and meadow edges, and in the margins of our forests, where they come out at dusk to forage. Snails are best collected from April/May to October, when they are nice and fat. Today the snail is considered a delicacy, in the past it was a widespread popular food, providing people with animal egg white. Since a few of the plants that snails eat are poisonous to humans, be sure to keep home-collected snails alive for about four to five days. Feed the snails with leaf lettuce during this time. However, there are also cooks who starve the snails during this period. However, they will lose weight as a result. Give the snails a tiny bit of flour to eat on the last day. This will clean their intestines. It is best to keep the snails trapped in a bucket that you cover with a mason jar and place in a cool, shady spot.
On the day of preparation, proceed like this: Place the snails in a sufficiently large bowl and
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