Snails cooking in soup

This dish is served as a soup.

Ingredients:

For 6 people: 24 pcs of cleaned snail bodies 2 l salted water (beef or veal stock) 60 g mushrooms a little thyme a little basil butter to fry the buns jam (rolls)

Procedure:

1. Cook the cleaned snail bodies in beef broth
2. Before softening the snails, season the broth with thyme, basil and add sliced and sautéed mushrooms in butter
3. Then pour the snail broth on a plate or in a soup cup
4. Cut the cooked snails into smaller pieces and put them into the prepared soup
5. Use diced and buttered buns as an insert
6. Serve as a soup!