Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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