Snails cauderan / escargots a la cauderan
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Lard |
| 3 | ounces | Raw country ham |
| 10 | eaches | Shallots |
| 1 | x | Fresh white breadcrumbs |
| ¼ | cup | Dry white bordeaux |
| 1 | x | Chicken stock |
| 1 | x | Salt and pepper |
| 1 | x | Bouquet garni |
| 100 | eaches | 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."]