Snails Cauderan / Escargots a la Cauderan
- Ready In:
- 3hrs
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 6 tablespoons lard
- 3 ounces raw country ham
- 10 shallots
- white breadcrumb (Fresh)
- 1⁄4 cup dry white bordeaux
- chicken stock
- salt and pepper
- bouquet garni
- 100 petits-gris snails
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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RECIPE SUBMITTED BY
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