Escargot Prosciutto
From notyourmomma 16 years ago
- 10 minutes to make
- Serves 8
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.
Ingredients
- 1 can French snails, 24 count shopping list
- 24 paper thin slices of proscuitto shopping list
- 1 1/2 sticks of butter (shhh) shopping list
- 2 cloves of finely minced garlic shopping list
- 2 tsp of lemon juice, fresh squeezed shopping list
- 1 tbsp of dry white vermouth shopping list
- splash of white worchestershire sauce shopping list
- freshly ground pepper shopping list
- minced fresh parsley shopping list
- Holland rusks or toast points shopping list
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.
People Who Like This Dish 3
- elgourmand Apia, WS
- choclytcandy Dallas, Dallas
- sakurita86 Everett, WA
- jakartainflames Jakarta, Indonesia
- notyourmomma South St. Petersburg, FL
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The Rating
Reviewed by 2 people-
5 forks!
choclytcandy
in Dallas loved it
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Way to go lady. If you're lookin for more snail recipes have a look at my Escargots des Propriété on this site
elgourmand
in Apia loved it
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