If you are whole, the snails are placed in a pan with a little water to boil. In a saucepan with water to hold to crawl out and separately into another pot boil salted water with bay leaf and a few peppercorns. When the snails are transferred to boil a pot of brine, thus they fail to shrink into their shells and are easy to remove. Boil for 1 hour. Snails are removed from the shell with a sharp object and cut their intestines removed and their bodies are placed in a colander and washed thoroughly strong stream as sometimes filled with sand. In sunflower oil fry the onion, finely chopped, snails, chopped into small pieces, and place the smashed tomatoes. Allow to choke until the fat remains. Peel the potatoes and cut into small pieces, then pour in the roux. Pour the mixture into a baking dish and pour the beer and water to cover. Put it in a well-heated oven. Once snails are soft enough (if before the water boil dry make more), moussaka is flooded with a mixture of beaten eggs and yogurt. The roasting continued until the eggs obtained brown crust.