Snails Cauderan / Escargots A La Cauderan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Appetizers | 8 | Servings |
INGREDIENTS
| 6 | T | Lard |
| 3 | oz | Raw country ham |
| 10 | Shallots | |
| Fresh white breadcrumbs | ||
| 1/4 | c | Dry white bordeaux |
| Chicken stock | ||
| Salt and pepper | ||
| Bouquet garni | ||
| 100 | Petits-gris snails |
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. Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cotes de Blaye. [From "Larousse Traditional French Cooking."] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 497
Calories From Fat: 102
Total Fat: 11.4g
Cholesterol: 12.8mg
Sodium: 409.8mg
Potassium: 1720mg
Carbohydrates: 89.5g
Fiber: <1g
Sugar: <1g
Protein: 16.3g