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Snails Sommeroise / Escargots a la Sommeroise
Yield: 8

100 snails
vinegar
2 thyme sprigs
1/2 bay leaf
1 basil sprig
1 pared orange peel
7 oz pork rind
1/2 cup olive oil
1/2 lb fatty bacon
6 shelled walnuts, ground
4 can anchovy fillets
3 garlic cloves
salt and pepper
3 Tbsp flour
6 1/2 pound whole trimmed spinach leaves

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. Brown the snails in olive
oil with the fatty bacon, very finely chopped, the ground walnuts,
anchovy fillets, crushed garlic and salt and pepper. Thicken the
mixture with the flour, then serve on a bed of spinach.

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