Ingredients Jump to Instructions ↓

  1. 100 Snails

  2. 1/2 lb 227g / 8oz Fatty bacon Vinegar

  3. 6 Shelled walnuts - ground

  4. 2 Thyme sprigs

  5. 4 Canned anchovy fillets

  6. 1/2 Bay leaf

  7. 3 Garlic cloves

  8. 1 Basil sprig Salt and pepper

  9. 1 Pared orange peel

  10. 3 tablespoons 45ml Flour

  11. 7 oz 198g Pork rind

  12. 6 1/2 lbs 2951g / 104oz Whole trimmed spinach leaves

  13. 1/2 cup 118ml Olive oil

Instructions Jump to Ingredients ↑

  1. 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."


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