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Snails Sommeroise / Escargots A La Sommeroise

Snails Sommeroise / Escargots a La Sommeroise recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 800.3
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
  • 100 whole Snails
  • 1/2 lbs Fatty bacon
  • 1 Vinegar
  • 6 whole Shelled walnuts, ground
  • 2 whole Thyme sprigs
  • 4 whole Canned anchovy fillets
  • 1/2 whole Bay leaf
  • 3 whole Garlic cloves
  • 1 whole Basil sprig
  • 1 x Salt and pepper
  • 1 whole Pared orange peel
  • 3 tablespoons Flour
  • 7 oz Pork rind
  • 6 1/2 lbs Whole trimmed spinach leaves
  • 1/2 cups Olive oil
Directions
  1. 1
    Starve the snails for at least 8 days, then wash them in several changes of water until clean.
  2. 2
    Rinse with vinegar, then drain.
  3. 3
    Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange
  4. 4
    peel and pork rind.
  5. 5
    When the snails are almost cooked, drain them and remove them from their shells.
  6. 6
    [I guess boiling them makes it easier to remove them from their shells.
  7. 7
    mkm] Brown the snails in olive oil with the fatty bacon, very finely chopped [I assume the author means
  8. 8
    chop the bacon first.
  9. 9
    mkm], the ground walnuts, anchovy fillets, crushed garlic and salt and pepper.
  10. 10
    Thicken the mixture with the flour, then serve on a bed of spinach.
  11. 11
    [Make sure you wash all the grit off the spinach first.
  12. 12
    mkm] Rose, red or white wines: Tavel, Chusclan, Coteaux d'Aix-en-Provence.
  13. 13
    [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.

Keywords: anchovy, appetizer, bacon, basil, bay, boiling, canned, cloves, escargots, fatty, fillets, flour, french, garlic, ground, leaf, leaves, oil, olive, orange
Read it online: https://www.chefs-mate.com/recipe/snails-sommeroise-escargots-a-la-sommeroise/