Proscuitto escargots

Yield: 1 Servings

Measure 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

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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