---------- Recipe via Meal-Master (tm) v8.01
  
       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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