Snails Sommeroise / Escargots a la Sommeroise

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Title: Snails Sommeroise / Escargots a la Sommeroise
Categories: Appetizers, Pork/ham, French
Yield: 8 servings

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

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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