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Snails Sommeroise / Escargots a la Sommeroise



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  • Cooking Time: N/A

Snails Sommeroise / Escargots a la Sommeroise

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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."]


Ingredients:

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

Serves:

8 Servings
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