Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Lard Chicken stock
3 oz Raw country ham Salt and pepper
10 Shallots Bouquet garni
Fresh white breadcrumbs 100 Petits-gris snails
1/4 c Dry white bordeaux

Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a
saute pan and brown the ham and chopped shallots; add a small amount
of breadcrumbs soaked in the wine. Moisten with stock and season with
salt and pepper. Add the bouquet garni and cook for 20 minutes. Add
the starved and well-washed snails. Cook over a low heat for 40
minutes, turning often. Red wines: Bordeaux from the Cotes de bourg
or Blaye, Blayais or Premieres Cotes de Blaye. [From "Larousse
Traditional French Cooking."]

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