Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 24 larges | Canned snails |
| 1 \N | Recipe COURT BOUILLON |
| 6 slices | Proscuitto |
| ¼ cup | Butter |
| 1 teaspoon | Minced garlic |
| ½ \N | Teapoon parsley |
| ½ teaspoon | Lemon juice |
Preheat oven to 500. Drain & wash snails. Simmer 10 minutes in bouillon. Drain & cool. While snails simmer slice proscuitto into strips of 4. Soften butter & blend in garlic, parsley & juice. Wrap each snail with proscuitto. Skewer with toothpick. Place one skewer in each cavity of an escargot dish. Drop a little garlic butter on each snail. Bake 5 minutes.
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