Escargot En Croute

Title:
Escargot En Croute

Yield:
6 Servings

Categories:
Appetizers,
French




Ingredients:




-------------------------------BUTTER
MIXTURE-------------------------------


     1 c  Butter


   1/4 c  Finely chopped parsley


     8    Garlic cloves; minced


     1    Shallot


     2 tb Dry white wine


 1 1/2 ts Worcestershire sauce


     1 ts Fresh lemon juice


     1 ts Pernod


     2    Anchovy fillets; minced


   1/4 ts Hot pepper sauce


          Salt & freshly ground pepper





--------------------------------------------------------------------------


     2 tb Butter


    36    Snails; washed


   1/4 c  Diced onion


     6 tb Dry white wine


     6    Puff pastry dough sheets*


     1    Egg


     2 tb Water





 * Note: Puff pastry sheets should be cut slightly larger than escargot


 dish.


 


 For BUTTER MIXTURE: Whip butter in mixing bowl.  Add next 9 ingredients


 with salt and pepper to taste, and mix well. Set aside.


 


 Melt 2 tablespoons butter in medium skillet.  Add snails, onion and wine


 and saute' until liquid evaporates. Set aside and let cool.


 


 Place one snail in each hole of escargot dish. Generously cover with butter


 mixture.  Place 1 sheet of puff pastry dough over each escargot dish. Trim


 dough and seal around edge of dish.  Beat egg with water and use to brush


 dough.  Chill until ready to bake, at least 20 minutes.


 


 Preheat oven to 375 degrees.  Bake until pastry rises and is golden, about


 20 to 30 minutes.  Remaining butter mixture can be refrigerated as long as


 2 weeks and used when garlic butter is needed.


 


 Source: Harrison's, Indianapolis, Indiana. Bon Appetit RSVP Column.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini