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

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.