| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 1 | Servings | |
INGREDIENTS
| 24 | lg | Canned snails |
| 1 | Recipe COURT BOUILLON | |
| 6 | sl | Proscuitto |
| 1/4 | c | Butter |
| 1 | ts | Minced garlic |
| 1/2 | Teapoon parsley | |
| 1/2 | ts | Lemon juice |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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