| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Appetizers |
8 |
Servings |
INGREDIENTS
| 6 |
tb |
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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