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. [From “Larousse Traditional French Cooking.”]