| 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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