Serves: 4
Total Calories: 3

2 dozens escargot, , canned with shells (if possible, try to buy petits gris)
12 tablespoons lard or unsalted butter, or a mixture of both, at room temperature
2 shallots, large, very finely minced
3 cloves garlic, very finely minced
1 celery, medium rib, very finely minced
3 tablespoons parsley, minced fresh Italian (flat-leaf)
1 teaspoon thyme, fresh leaves or 1/2 teaspoon dried
1/2 teaspoon curry powder
salt, to taste
black pepper, freshly groung, to taste

1. Drain the escargots in a colander and rinse well under cold running water. Drain again and blot dry with paper towels. Melt 3 tablespoons of the lard in a medium-size saucepan over medium heat. Add the shallots, garlic, celery, parsley, thyme, curry powder, and salt and pepper and sauté until the vegetables are soft and translucent but not brown, about 3 minutes. Remove the pan from the heat and let the mixture cool to room temperature.

2. Preheat the grill to high.

3. Whisk the remaining lard into the cooled vegetable mixture, then place a portion of the mixture the size of a hazelnut in each escargot shell, using the tip of a butter knife. Insert the escargot in the shell and fill with some of the remaining vegetable mixture, placing each snail as it is filled on a baking sheet or platter (see Note).

4. When ready to cook, place a vegetable grate or wire cake rack on top of the grill grate. Arrange the snails, open side up, on the rack and grill until the filling is bubbling and fragrant, 3 to 5 minutes. Use tongs to transfer the snails to plates and serve at once.

Makes 2 dozen snails serves 4 as an appetizer

Note: The recipe can be prepared to this point up to several hours in advance. Refrigerate, loosely covered with plastic wrap, until ready to grill.

Nutritional Facts:

Serves: 4
Total Calories: 3
Calories from Fat: 0

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