Snails Sommeroise -

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

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.