Escargot En Croute
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mixture | |||
| 1 | cup |
butter
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| 8 | each |
garlic cloves
minced |
|
| 1 | each |
shallots
|
*
|
| 2 | tablespoons |
white wine
dry |
|
| 1 ½ | teaspoons |
worcestershire sauce
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
pernod
|
* |
| 2 | each |
anchovy fillets
|
*
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| Other ingredients | |||
| 2 | tablespoons |
butter
|
|
| 36 | each |
snails
washed |
*
|
| ¼ | cup |
onions
diced |
|
| 6 | tablespoons |
white wine
dry |
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mixture | |||
| 237 | ml |
butter
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 8 | each |
garlic cloves
minced |
|
| 1 | each |
shallots
|
*
|
| 3E+1 | ml |
white wine
dry |
|
| 7.5 | ml |
worcestershire sauce
|
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
pernod
|
* |
| 2 | each |
anchovy fillets
|
*
|
| 1.3 | ml |
red hot pepper sauce
|
|
| Other ingredients | |||
| 3E+1 | ml |
butter
|
|
| 36 | each |
snails
washed |
*
|
| 59 | ml |
onions
diced |
|
| 9E+1 | ml |
white wine
dry |
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
water
|
|
Directions
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 sauté 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℉ (190℃).
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.
