Try this Snails Sommeroise / Escargots a la Sommeroise recipe, or contribute your own.
Suggest a better descriptionPreparation 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."]
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Serving Size: 1 Serving (549g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 154 | ||
Calories from Fat: 47 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 60mg | 18 % | |
Sodium 174.8mg | 6 % | |
Potassium 470.2mg | 12 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.4g | ||
Protein 19.8g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 154
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