Snails Sommeroise / Escargots a la Sommeroise

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Snails Sommeroise / Escargots a la Sommeroise Ingredients

100 Snails	1/2 lb Fatty bacon
Vinegar	6 Shelled walnuts, ground
2 Thyme sprigs	4 Canned anchovy fillets
1/2 Bay leaf	3 Garlic cloves
1 Basil sprig	Salt and pepper
1 Pared orange peel	3 tb Flour
7 oz Pork rind	6 1/2 lb Whole trimmed spinach leaves
1/2 c Olive oil

Instructions for Snails Sommeroise / Escargots a la Sommeroise

Preparation time 3 hours. Cooking time 2 1/2 hours. Starve the snails for at least 8 days, then wash them in several changes of water until clean. Rinse with vinegar, then drain. Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind. When the snails are almost cooked, drain them and remove them from their shells. [I guess boiling them makes it easier to remove them from their shells. ~-mkm] Brown the snails in olive oil with the fatty bacon, very finely chopped [I assume the author means chop the bacon first. --mkm], the ground walnuts, anchovy fillets, crushed garlic and salt and pepper. Thicken the mixture with the flour, then serve on a bed of spinach. [Make sure you wash all the grit off the spinach first. --mkm] Rose, red or white wines: Tavel, Chusclan, Coteaux dAix-en-Provence. [From "Larousse Traditional French Cooking."] From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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