Ingredients
-
100
-
-
2
-
1/2
-
1
-
1
-
7
-
1/2
-
1/2
-
6
-
4
-
3
-
-
3
-
6 1/2
Directions
Snails Sommeroise / Escargots a la Sommeroise,
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Steps
|
1
Done
|
Starve the Snails For at Least 8 Days, Then Wash Them in Several Changes of Water Until Clean. |
|
2
Done
|
Rinse With Vinegar, Then Drain. |
|
3
Done
|
Place the Snails in a Saucepan of Boiling Water With the Thyme, Bay Leaf, Basil, Orange Peel and Pork Rind. |
|
4
Done
|
When the Snails Are Almost Cooked, Drain Them and Remove Them from Their Shells. Brown the Snails in Olive Oil With the Very Finely-Chopped Fatty Bacon, the Ground Walnuts, Anchovy Fillets, Crushed Garlic and Salt and Pepper. |
|
5
Done
|
Thicken the Mixture With the Flour, Then Serve on a Bed of Spinach. |
