Name: Petits Gris Farcis au Vin Rouge (Stuffed snails in red wine)
Yield: Serves 4
Cuisine: British
Ingredients: 100 g/4 oz bayonne ham, finely chopped; 50 g/2 oz goose fat; salt and freshly ground pepper; 1.5 l/2½ pt red wine; 1 tablespoon tomato purée; 250 g/9 oz sausage meat; 50 g/2 oz parsley, finely chopped; 50 g/2 oz fresh breadcrumbs; 1 bouquet garni; 10 garlic cloves, chopped; 2 carrots, chopped; 100 ml/4 fl oz vinegar; 2 onions, chopped; 48 snails (or more if you wish); 700 g/1½ lb coarse salt