Snails Cauderan / Escargots A La Cauderan

Recipe Ingredients

6 tablespoons	90ml	Lard
		Chicken stock
3 oz	85g	Raw country ham
		Salt and pepper
10		Shallots
		Bouquet garni
		Fresh white breadcrumbs
100		Petits-gris snails
1/4 cup	59ml	Dry white Bordeaux

Recipe Instructions

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.

From "Larousse Traditional French Cooking."]

Source:
Red Caldwell

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.