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."]
