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2
Dozen SnailsEasy
Published 1998
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
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