---------- Recipe via Meal-Master (tm) v8.01
       Title: Snails Cauderan / Escargots a la Cauderan 
  Categories: Appetizers, French
       Yield: 8 servings
       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 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.
   [From “Larousse Traditional French Cooking.”]