Title: Snails cauderan
 Categories: Appetizers
      Yield: 8 Servings
 
      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
 
  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. [