1 kg whole snails or 200 g of meat
1/2 vrazka dill
100 g rice
50 g butter
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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. Snails are chopped and fry in the butter. Remove them and in their place put the rice. The rice is seasoned with pepper and paprika and chopped dill. The snails are added to the rice, mixed and to this mixture was wrapped in dolmaschki vine leaves. The dolmas rank in a saucepan and pour in half with water and half with milk. Boil 20 minutes.