How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    elgourmand ate it and said...
    Way to go lady. If you're lookin for more snail recipes have a look at my Escargots des Propriété on this site
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    " It was excellent "
    choclytcandy ate it and said...
    5 forks!
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