LOCATION: Recipes >> Shellfish >> Escargot 10
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Escargot 10
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Snails Cauderan / Escargots a la Cauderan
Yield: 8
6 Tbsp lard
3 oz raw country ham
10 shallots
fresh white breadcrumbs
1/4 cup dry white bordeaux
chicken stock
salt and pepper
bouquet garni
100 petits-gris snails
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.
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