| 1 | Boil reserved snail juices and wine in heavy small saucepan until reduced to 2 tablespoons. |
| 2 | Chop parsley, anchovies, garlic and lemon peel together to mix. |
| 3 | Combine with snails. |
| 4 | (can be prepared 1 day ahead; refrigerate snail mixture and wine reduction separately). |
| 5 | Cook pancetta in heavy large skillet over medium heat until golden brown, stirring frequently. |
| 6 | Transfer pancetta to plate using slotted spoon. |
| 7 | Add oil to skillet and heat. |
| 8 | Add walnuts and stir until browned, about 4 minutes. |
| 9 | Add snail mixture; stir until hot. |
| 10 | Return pancetta to skillet. |
| 11 | Pour in armagnac and boil until evaporated. |
| 12 | Add wine reduction and heat. |
| 13 | Season with salt and pepper. |
| 14 | Spoon mixture over croutons and serve immediately. |
| 15 | Garlic croutons: brush both sides of bread with oil. |
| 16 | Heat heavy skillet over medium heat. |
| 17 | Add bread and brown on both sides. |
| 18 | Rub both sides of bread with cut side of garlic. |
| 19 | Serve warm. |
| 20 | Note: recipe works best with french bread slices that are 1/3-inch thick |
