Snails Cauderan / Escargots a la Cauderan

1. 1

   Preparation time 1 hour.

2. 2

   Cooking time 1 hour.

3. 3

   Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of breadcrumbs soaked in the wine.

4. 4

   Moisten with stock and season with salt and pepper.

5. 5

   Add the bouquet garni and cook for 20 minutes.

6. 6

   Add the starved and well-washed snails.

7. 7

   Cook over a low heat for 40 minutes, turning often.

8. 8

   Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cotes de Blaye.

* Per serving · 4 servings · Values may vary.

No additional tips available.