Snails Cauderan
Yield
8 servingsPrep
60 minCook
60 minReady
2 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
lard
|
|
| 3 | ounces |
country ham
raw |
* |
| 10 | each |
shallots
|
*
|
| 1 | x |
bread crumbs
fresh, white |
*
|
| ¼ | cup |
white wine
dry bourdeaux |
*
|
| 1 | x |
chicken broth
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
bouquet garni
|
*
|
| 100 | each |
snails
petit-gris |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
lard
|
|
| 86.7 | ml/g |
country ham
raw |
* |
| 1E+1 | each |
shallots
|
*
|
| 1 | x |
bread crumbs
fresh, white |
*
|
| 59 | ml |
white wine
dry bourdeaux |
*
|
| 1 | x |
chicken broth
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
bouquet garni
|
*
|
| 1E+2 | each |
snails
petit-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.
