Snails Sommeroise / Escargots A La Sommeroise
Description
This French appetizer features Snails 1/2 lb Fatty bacon, Vinegar 6 ea Shelled walnuts, ground, Thyme sprigs 4 ea Canned anchovy fillets, Bay leaf 3 ea Garlic cloves. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Starve the snails for at least 8 days, then wash them in several changes of water until clean.
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Rinse with vinegar, then drain.
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Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange
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peel and pork rind.
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When the snails are almost cooked, drain them and remove them from their shells.
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[I guess boiling them makes it easier to remove them from their shells.
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mkm] Brown the snails in olive oil with the fatty bacon, very finely chopped [I assume the author means
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chop the bacon first.
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mkm], the ground walnuts, anchovy fillets, crushed garlic and salt and pepper.
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Thicken the mixture with the flour, then serve on a bed of spinach.
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[Make sure you wash all the grit off the spinach first.
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mkm] Rose, red or white wines: Tavel, Chusclan, Coteaux d'Aix-en-Provence.
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[From "Larousse Traditional French Cooking."]
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 800.3kcal
- % Daily Value *
- Total Fat 56.5g87%
- Saturated Fat 13.3g67%
- Cholesterol 140.0mg47%
- Sodium 125.9mg6%
- Total Carbohydrate 25.2g9%
- Dietary Fiber 11.2g45%
- Sugars 2.3g
- Protein 52.0g104%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
anchovy, appetizer, bacon, basil, bay, boiling, canned, cloves, escargots, fatty, fillets, flour, french, garlic, ground, leaf, leaves, oil, olive, orange
