Title: Snails Cauderan
Categories: Appetizer
Yield: 8 Servings
| 6 | tb | Lard |
| 3 | oz | Raw country ham |
| 10 | | Shallots |
| | | Fresh white breadcrumbs |
| 1/4 | c | Dry 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."]