Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

100 Snails 1/2 lb Fatty bacon
Vinegar 6 Shelled walnuts, ground
2 Thyme sprigs 4 Canned anchovy fillets
1/2 Bay leaf 3 Garlic cloves
1 Basil sprig Salt and pepper
1 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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