Snails Sommeroise / Escargots A La Sommeroise

Recipe Ingredients

100		Snails
1/2 lb	227g / 8oz	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 tablespoons	45ml	Flour
7 oz	198g	Pork rind
6 1/2 lbs	2951g / 104oz	Whole trimmed spinach leaves
1/2 cup	118ml	Olive oil

Recipe Instructions

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]

From "Larousse Traditional French Cooking."

Source:
Red Caldwell

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