Ingredients:
2 slices ham
2 cloves garlic
10 shallots
1 Tablespoon lard
½ cup crumbled stale bread
1 cup dry white wine
1 cup chicken bouillon
1 bay leaf
1 sprig, or ½ teaspoon dried thyme
salt, pepper
4 dozen canned snails (without shells)

Instructions:

1. Chop the ham, garlic, and shallots, and sauté in melted lard in a frying pan. Do not brown.
2. Add the crumbled bread to the frying pan. Pour in the wine and bouillon. Add the bay leaf, thyme, salt and pepper.
3. Place the snails in the sauce, cover, and simmer for one hour. Stir occasionally.
4. Serve hot.

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Although live snails are used in France, they are not available in America. Canned snails are sold either in their shells, or plan, without shells.

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©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.