Snails Cauderan Escargots A La Cauderan Food

SNAILS BOURGUGNONNE/ESCARGOTS A LA BOURGUIGNONNE

Steps:

• Preheat oven to 400 degrees.
• In a small bowl mix the butter, oil, onion, garlic, parsley, and pepper until all are thoroughly combined.
• Chill till firm about 2 hours.
• Put about 1/4 tablespoon of the mixture in each shell, followed by a snail, and then top each snail with the remaining mixture.
• Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
• Optional:.
• If using mushrooms towel dry off the dirt, oil caps, pre-bake in oven for 5 minutes then top with snail and top with butter oil mixture.
• Bake in oven for 10 minutes, until the mixture begins to bubble.
• Remove to serving platter without loosing any of the sauce.
• Serve with crusty French bread (baguette) for sopping up the sauce.

SNAILS CAUDERAN / ESCARGOTS A LA CAUDERAN

Steps:

• 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.