Sauté the snails in butter, chop the herbs and garlic, clean and cut the mushrooms.
Then add the minced meat to the snails:herbs + garlic + mushrooms, cloves, thyme and bay leaf.
Sprinkle with flour, moisten with the white wine, let reduce to a good consistency, then moisten with the broth, let reduce by half again.
Season
bind with 3 egg yolks mixed with cream.
Add a splash of vinegar.
Serve in very hot fondue pots.