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."]

Browse by categories