Title: Snails Cauderan / Escargots a la Cauderan
Categories: Appetizers, French
Yield: 8 servings
6 tb Lard 1 x Chicken stock
3 oz Raw country ham 1 x Salt and pepper
10 ea Shallots 1 x Bouquet garni
1 x Fresh white breadcrumbs 100 ea Petits-gris snails
1/4 c Dry white bordeaux
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."]
