Snails Sommeroise / Escargots A La Sommeroise Recipe

Step 1

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]

Rose, red or white wines: Tavel, Chusclan, Coteaux d''Aix-en-Provence.

[From "Larousse Traditional French Cooking. "]

Things You'll Need

  • 100ea Snails
  • Vinegar
  • 2ea Thyme sprigs
  • 1/2ea Bay leaf
  • 1ea Basil sprig
  • 1ea Pared orange peel
  • 7oz Pork rind
  • 1/2c Olive oil
  • 1/2lb Fatty bacon
  • 6ea Shelled walnuts, ground
  • 4ea Canned anchovy fillets
  • 3ea Garlic cloves
  • Salt and pepper
  • 3tb Flour
  • 6 1/2lb Whole trimmed spinach leaves

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