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.
File
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