Grilled Snails

Escargots Grilles

Preparation info
  • Makes


    Dozen Snails
    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

No one can accuse me of not going the distance for a recipe. Consider this one, from the restaurant L’Hostal in Castellnou, France (read about it). L’Hostal’s chef uses lard for basting the snails. That’s right, lard. I know that lard is not the most fashionable ingredient in the United States, but, for starters, it has a unique meaty flavor you just can’t duplicate with butter. It’s also healthier than butter, believe it or not, containing half the c