Separate eggs into yolks and whites. Cut chives into fine rolls. Mix beer, flour, salt, chives and yolks to a thick batter. Beat the egg whites until stiff and fold into the batter. Melt butter, add garlic and a little salt. Toss the snails in the garlic butter, dip them one by one into the batter with a fork and fry them in hot lard until they are floating.
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