The preparation of this Alsatian specialty starts with finely chopped or ground meat (traditionally the cooked leftovers from the rustic pot-au-feu stew) and the addition of eggs, herbs, and onions. The mixture is spread onto thin sheets of dough, which are then rolled and cut into thick slices that are fried and shortly braised in a flavorful broth.

When served, fleischschnacka, also known as escargots de viande or meat snails, is traditionally accompanied by a small amount of broth and preferably a salad on the side.