*  Exported from  MasterCook  *
               Snails Sommeroise / Escargots a la Sommeroise
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Pork/Ham
   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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