Snails Cauderan/ Escargots A La Cauderan

* Exported from MasterCook *

Snails Cauderan / Escargots A La Cauderan

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Posted To Recipelu

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons lard
3 ounces 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

Preparation time 1 hour. Cooking time 1 hour.

Melt the lard in a saute pan and brown the ham and chopped shallots; add a smal
l 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, tu
rning often.

Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cote
s de Blaye.

[From "Larousse Traditional French Cooking."]

Preparation Time: 0:00

By P&S Gruenwald <sitm@ne.infi.net> on Dec 12, 1997, converted by MC_Buster.





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