---------- 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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