Snails cauderan

8 servings

Ingredients

Quantity	Measure	Ingredient
6	tablespoons	Lard
3	ounces	Raw country ham
10		Shallots
		Fresh white breadcrumbs
¼	cup	Dry white bordeaux
		Chicken stock
		Salt and pepper
		Bouquet garni
100		Petits-gris snails

Directions

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."]