Proscuitto escargots
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
24 | larges | Canned snails |
1 | Recipe COURT BOUILLON | |
6 | slices | Proscuitto |
¼ | cup | Butter |
1 | teaspoon | Minced garlic |
½ | Teapoon parsley | |
½ | teaspoon | Lemon juice |
Directions
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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