From the region of Mulhouse, Fleischschnacka are a delight enjoyed by the inhabitants of Alsace. Traditionally, they were cooked on Monday to use up leftovers from the family meal at the weekend. That made for an inexpensive dish for part of the week. Due to their somewhat peculiar shape, Fleischschnacka are also called "meat snails" (escargots de viande).
This stuffing-based dish is a mixture of cooked meat, usually stew leftovers, fresh eggs, onions, parsley, salt and pepper. All the ingredients are wrapped in noodle dough that is then cut into equal-sized slices. These are fried in the pan until golden-brown, then poached in chicken stock. In general, Fleischschnacka are served with thisbroth.