*  Exported from  MasterCook  *

              Snails Sommeroise / Escargots a la Sommeroise

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers                       Pork/Ham
                French

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

  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."]
 


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