Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Starve the snails for at least 8 days, then wash them in several changes of water until clean. | 2. Rinse with vinegar, then drain. | 3. Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind. | 4. When the snails are almost cooked, drain them and remove them from their shells. Brown the snails in olive oil with the very finely-chopped fatty bacon, the ground walnuts, anchovy fillets, crushed garlic and salt and pepper. | 5. Thicken the mixture with the flour, then serve on a bed of spinach. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
snail	100			-	-	-	-
vinegar				-	-	-	-
thyme	2	sprigs		-	-	-	-
bay leaf	1/2			-	-	-	-
basil	1	sprig		-	-	-	-
orange	1		rind	1.7625	0.4406	0.0352	0.0045
pork	7	ounces	rind	746.172	0.0	27.6044	69.5964
olive oil	1/2	cup		954.72	0.0	0.0	108.0
fatty bacon	1/2			-	-	-	-
walnut	6	tablespoons	shelled ground	721.3439999999999	0.0	0.0	81.6
anchovy fillet	4		canned	-	-	-	-
garlic	3	cloves		13.41	2.9754	0.5724	0.045
salt pepper				-	-	-	-
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
spinach leaf	6 1/2	lb	trimmed	855.0226	124.1257	107.0252	16.8056

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.