Using ingredient dry bordeaux

Snails Cauderan

• 100 petits-gris snails
• 10 shallots
• 6 lard
• 1 breadcrumbs (fresh white)
• 1 chicken stock
• 1 salt and pepper
• 1 bouquet garni
• 1/4 dry bordeaux (white)
• 80 gr country ham (raw)