Snails

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