Snails Sommeroise

Ingredients

100 snails 1 vinegar 2 thyme sprigs 1/2 bay leaf 1 basil sprig 1 pared orange peel 7 oz pork rind 1/2 cup olive oil 1/2 lb fatty bacon 6 shelled walnuts, ground 4 canned anchovy fillets 3 garlic cloves 1 salt and pepper 3 tbsp flour 6 1/2 lb whole trimmed spinach leaves	Advertisements

Preparation
 
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 d Aix-en-Provence. [From
"Larousse Traditional French Cooking."]

 

 
Servings: 8

 

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