Snails Cauderan / Escargots A La Cauderan
Description
This French appetizer features Lard 1 x Chicken stock, Raw country ham 1 x Salt and pepper, Shallots 1 x Bouquet garni, Fresh white breadcrumbs 100 ea Petits-gris snails, Dry white bordeaux. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Melt the lard in a saute pan and brown the ham and chopped shallots;
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add a small amount of breadcrumbs soaked in the wine.
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Moisten with stock and season with salt and pepper.
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Add the bouquet garni and cook for 20 minutes.
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Add the starved and well-washed snails.
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Cook over a low heat for 40 minutes, turning often.
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Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cotes de Blaye.
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[From "Larousse Traditional French Cooking."]
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 425.0kcal
- % Daily Value *
- Total Fat 26.1g41%
- Saturated Fat 9.8g50%
- Cholesterol 36.0mg12%
- Sodium 1135.4mg48%
- Total Carbohydrate 24.0g8%
- Dietary Fiber 1.8g8%
- Sugars 1.0g
- Protein 22.1g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
100, appetizer, bordeaux, bouquet, breadcrumbs, cauderan, chicken, country, dry, escargots, french, fresh, garni, ham, lard, pepper, petitsgris, raw, salt, sautéing
