| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | French | Appetizers | 8 | Servings |
INGREDIENTS
| 100 | Snails | |
| Vinegar | ||
| 2 | Thyme sprigs | |
| 1/2 | Bay leaf | |
| 1 | Basil sprig | |
| 1 | Pared orange peel | |
| 7 | oz | Pork rind |
| 1/2 | c | Olive oil |
| 1/2 | lb | Fatty bacon |
| 6 | Shelled walnuts, ground | |
| 4 | Canned anchovy fillets | |
| 3 | Garlic cloves | |
| Salt and pepper | ||
| 3 | tb | Flour |
| 6 1/2 | lb | Whole trimmed spinach leaves |
INSTRUCTIONS
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."] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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