Snails Cauderan / Escargots a la Cauderan

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READY IN: 3hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 6
    tablespoons lard
  • 3
    ounces raw country ham
  • white breadcrumb (Fresh)
  • 14
    cup dry white bordeaux
  • chicken stock
  • salt and pepper
  • 100
    petits-gris snails
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DIRECTIONS

  • 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.
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