astray recipes: Escargot en croute

Categories: Appetizer
Yield: 6 servings

Measure	Ingredient
1 cup	Butter
¼ cup	Finely chopped parsley
8	Garlic cloves; minced
1	Shallot
2 tablespoons	Dry white wine
1½ teaspoon	Worcestershire sauce
2 tablespoons	Butter
36	Snails; washed
¼ cup	Diced onion
6 tablespoons	Dry white wine
1 teaspoon	Fresh lemon juice
1 teaspoon	Pernod
2	Anchovy fillets; minced
¼ teaspoon	Hot pepper sauce
	Salt & freshly ground pepper
6	Puff pastry dough sheets*
1	Egg
2 tablespoons	Water

BUTTER MIXTURE

* 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.

escargot en croute