Cagouilles a La Charentaise

Rating: 3.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 48.0 (servings)



Cagouilles is another word for escargots, or snails.

Remove the skin from the onions and half of the garlic and chop finely. Cut leeks and carrots into fine slices and rinse briefly, tying the bouquet garni with a thread.

Put the snails in a sieve and run them under cold water for a short time. Sauté everything mentioned above in a saucepan with half of the butter for 10 minutes, season with salt and pepper, add white wine and clear soup. Simmer gently at low temperature with the lid closed for about 1 hour.

Finely chop the bacon and ham, chop the rest of the garlic and the shallots and roast them with the rest of the butter in another saucepan. Add the cooked snails and cook for 5 minutes. Add breadcrumbs and parsley and cook for another 5 minutes, stirring continuously.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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