Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Lard Chicken stock

  2. 3 oz 85g Raw country ham Salt and pepper

  3. 10 Shallots Bouquet garni Fresh white breadcrumbs

  4. 100 Petits-gris snails

  5. 1/4 cup 59ml Dry white Bordeaux

Instructions Jump to Ingredients ↑

  1. Recipe 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. From "Larousse Traditional French Cooking."]


Send feedback