Snails Cauderan / Escargots a la Cauderan

Ingredients:

• 6 tb Lard 1 x Chicken stock
• 3 oz Raw country ham 1 x Salt and pepper
• 10 ea Shallots 1 x Bouquet garni
• 1 x Fresh white breadcrumbs 100 ea Petits-gris snails
• 1/4 c Dry white bordeaux

Preparation:

• 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.