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Suggest a better descriptionPreparation 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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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 123 | ||
Calories from Fat: 88 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 9.1mg | 3 % | |
Sodium 47.7mg | 2 % | |
Potassium 129.3mg | 3 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 8g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 123
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