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We cook Fleischschnecke 🐌 A specialty that all Alsatians know: snails with meat, which was traditionally prepared with leftover pot-au-feu, rolled in a noodle dough, then cut before being cooked in broth. Ingredients: 🔸For the dough: 300 g of flour, 2 eggs, Butter, Salt, Water Filling: 🔸Ground beef (or other ground meat) 🔸Onion 🔸Garlic 🔸1 stock cube 🔸1/2 liter of water 🔸Salt, pepper, nutmeg 🔸Parsley 🔸Oil Preparation: 1. Prepare the dough: mix flour, salt, oil, break the eggs, add the water little by little to obtain a non-sticky ball. Let rest for 30 minutes in a cool place. 2. Cut the onion into small pieces and cook with the garlic in oil until softened. 3. Mix the minced meat with the onions, garlic, chopped parsley, salt, pepper and nutmeg. 4. Roll out the dough into a thin rectangle, spread the stuffing evenly, press down well and then roll into a sausage shape. 5. Refrigerate for 30 minutes to make cutting easier. 6. Cut into 2 cm thick slices (meat snails). 7. Prepare a broth with 1/2 liter of water and a stock cube. 8. Melt a little butter in a pan and brown the snails on all sides. 9. Pour in the broth, cover and steam. 10. Serve with a green salad. #recipe #alsace #cuisine #tourdefrance #tiktokfood