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Brochettes with snails, bacon, prunes and roasted almonds

15. 10. 2018

For six brochettes you will need:

 

1 x jar of snails in bouillon

160 g English bacon

100 g prunes

100 g almonds

white pepper

Method:

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.

Enjoy!

Thank you for your time