*  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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