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Snails Sommeroise / Escargots A La Sommeroise

Cuisine: French
Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

100   Snails
1/2 lb 227g / 8ozFatty 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 tablespoons 45mlFlour
7 oz 198gPork rind
6 1/2 lbs 2951g / 104ozWhole trimmed spinach leaves
1/2 cup 118mlOlive oil

Recipe 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]

From "Larousse Traditional French Cooking."

Source:
Red Caldwell

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