| 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
A Message from our Provider:
“With Jesus, you can do it”