Snails Sommeroise / Escargots a La Sommeroise
100 Snails 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 fillet...
Ingredients
- 100snails
- 1/2bay leaf
- 1basil sprig
- 1pared orange peel
- 7ozpork rind
- 1/2c olive oil
- 1/2lbfatty bacon
- 6shelled walnuts, ground
Directions
- 1
100 Snails 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
- 2
Cooking time 2 1/2 hours
- 3
Starve the snails for at least 8 days, then wash them in several changes of water until clean
- 4
Rinse with vinegar, then drain
- 5
Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind
- 6
When the snails are almost cooked, drain them and remove them from their shells
- 7
I guess boiling them makes it easier to remove them from their shells
- 8
mkm] Brown the snails in olive oil with the fatty bacon, very finely chopped [I assume the author means chop the bacon first