For six brochettes you will need:
1 x jar of snails in bouillon
160 g English bacon
100 g prunes
100 g almonds
Remove the snails from their shells using a snail fork or toothpick and dry them briefly with a napkin, then season with white (or dark) pepper, wrap them in sliced strips of bacon, place them onto a skewer and space with prunes. Fry them in moderately hot oil on all sides and sprinkle with almonds briefly sautéed in oil. We recommend serving with a baguette with herb butter and decorating according to your imagination.