Snails Cauderan / Escargots A La Cauderan Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Lard,
3 ounce: 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,
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. [From "Larousse
Traditional French Cooking."]
Source from luhu.jp
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. [From "Larousse
Traditional French Cooking."]
Source from luhu.jp
Tags
Appetizers