36    Canned snails
- (drained, juice reserved)
- finely chopped
1/2 c  Dry white wine
1/2 c  Minced parsley
4    Anchovies; pureed
1 tb Grated lemon peel
1/4 lb 1/4"-thick pancetta slices
- cut into 1/8-inch dice
2 tb Olive oil
1/2 c  Finely chopped walnuts
2 tb Armagnac
Salt & freshly ground pepper

GARLIC CROUTONS
8 sl French bread
3 tb Olive oil
2 Garlic cloves; halved

Boil reserved snail juices and wine in heavy small saucepan until reduced
to 2 tablespoons. Chop parsley, anchovies, garlic and lemon peel together
to mix. Combine with snails. (Can be prepared 1 day ahead; refrigerate
snail mixture and wine reduction separately.) Cook pancetta in heavy large
skillet over medium heat until golden brown, stirring frequently. Transfer
pancetta to plate using slotted spoon. Add oil to skillet and heat. Add
walnuts and stir until browned, about 4 minutes. Add snail mixture; stir
until hot. Return pancetta to skillet. Pour in Armagnac and boil until
evaporated. Add wine reduction and heat. Season with salt and pepper.
Spoon mixture over croutons and serve immediately. GARLIC CROUTONS: Brush
both sides of bread with oil. Heat heavy skillet over medium heat. Add
bread and brown on both sides. Rub both sides of bread with cut side of
garlic. Serve warm. Note: Recipe works best with French bread slices that
are 1/3-inch thick.