Recipe

Escargot Prosciutto Recipe

	Notyourmomma / All my dishes 1 year, 12 months ago Considering the bonanza of canned snails in my pantry, we are always on the search for a different recipe. This came from the country club kitchen's chef, shared at a home party. Hey, I like snails and we teasingly call them hurricane rations because we have so many.... More Prep:10m Cook:10m Servings:8	Notyourmomm
	different snail prep

Does this look good? Yeah! / Nope

Fans

choclytcan

Ingredients

1 can French snails, 24 count

24 paper thin slices of proscuitto

1 1/2 sticks of butter (shhh)

2 cloves of finely minced garlic

2 tsp of lemon juice, fresh squeezed

1 tbsp of dry white vermouth

splash of white worchestershire sauce

freshly ground pepper

minced fresh parsley

Holland rusks or toast points

Directions

Rinse and drain the snails.

Roll each snail in a piece of proscuitto and secure with a toothpick.

Arrange in a chafing dish or shallow skillet. (same dish in which you will serve them)

Warm over very low heat just before service.

Make the butter sauce at the last minute, in a small saucepan, melt the butter with the garlic, bring up to a boil, (you want the milk solids to foam)

Allow to bubble about 30 seconds to toast the butter a little, then remove from the heat and using a whisk, beat in the lemon juice, vermouth, worchestershire, pepper and parsley.

Immediately pour over the warmed snails in the serving dish and serve with toasts on the side.

Recent Gawkers