Snails Cauderan / Escargots a la Cauderan

8 Servings

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Snails Cauderan / Escargots a la Cauderan Ingredients

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

Instructions for Snails Cauderan / Escargots a la Cauderan

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."] From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Uncategorized