Escargot en croute Recipe

Home -> [Appetizers] -> [Escargot en croute Recipe]

Escargot en croute

Artist:	_	Yield:	6
Categories:	Appetizers	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

		BUTTER MIXTURE
1	cup	Butter
1/4	cup	Finely chopped parsley
8		Garlic cloves, minced
1		Shallot
2	tbsp	Dry white wine
1 1/2	tsp	Worcestershire sauce
1	tsp	Fresh lemon juice
1	tsp	Pernod
2		Anchovy fillets, minced
1/4	tsp	Hot pepper sauce
		Salt & freshly ground pepper
		?/td>
2	tbsp	Butter
36		Snails, washed
1/4	cup	Diced onion
6	tbsp	Dry white wine
6		Puff pastry dough sheets*
1		Egg
2	tbsp	Water

Procedures:

1	* note: puff pastry sheets should be cut slightly larger than escargot dish.
2	For butter mixture: whip butter in mixing bowl.
3	Add next 9 ingredients with salt and pepper to taste, and mix well.
4	Set aside.
5	Melt 2 tablespoons butter in medium skillet.
6	Add snails, onion and wine and saute" until liquid evaporates.
7	Set aside and let cool.
8	Place one snail in each hole of escargot dish.
9	Generously cover with butter mixture.
10	Place 1 sheet of puff pastry dough over each escargot dish.
11	Trim dough and seal around edge of dish.
12	Beat egg with water and use to brush dough.
13	Chill until ready to bake, at least 20 minutes.
14	Preheat oven to 375 degrees.
15	Bake until pastry rises and is golden, about 20 to 30 minutes.
16	Remaining butter mixture can be refrigerated as long as 2 weeks and used when garlic butter is needed.