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Section: Snails
Recipe: Snails

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Pull off the hard thin "skin" that covers the opening to the shell when the
snail has retracted; cover it with a blob of side pork grease in which you
have put parsley, garlic, chives or whatever; put it open side up in the
oven for about 3 minutes, and serve. Sounds easy, but how keep it open side
up? The French have special platters with 12 depressions in them which you
drop them into; they also have special tongs to hold each one with while
winkling out the succulent contents. Specialty cookware stores have both.

From: Geoff Stanford
Adapted by Patti Vincent
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