Real snails cauderan / escargots a la cauderan

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Recipe by: zinneb

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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."]