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Title: Snails Cauderan / Escargots a la Cauderan
Categories: Appetizer French Snails
Yield: 8 Servings

6tbLard
3ozRaw Country Ham
10 Shallots
  Fresh White Breadcrumbs
1/4cDry White Bordeaux
  Chicken Stock
  Salt And Pepper
  Bouquet Garni
100 Petits-Gris Snails

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."]

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