Snails Cauderan / Escargots a la Cauderan
Yield
8 servingsPrep
60 minCook
60 minReady
2 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
lard
|
|
| 3 | ounces |
ham
raw |
|
| 10 | each |
shallots
|
*
|
| 1 | x |
bread crumbs
fresh, white |
*
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | x |
chicken broth
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
bouquet garni
|
*
|
| 100 | each |
snails
petits-gris |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
lard
|
|
| 86.7 | ml/g |
ham
raw |
|
| 1E+1 | each |
shallots
|
*
|
| 1 | x |
bread crumbs
fresh, white |
*
|
| 59 | ml |
white wine
dry |
*
|
| 1 | x |
chicken broth
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
bouquet garni
|
*
|
| 1E+2 | each |
snails
petits-gris |
*
|
Directions
Melt the lard in a sauté 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.
