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Escargots En Cercueils

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Submitted by darnoc

YIELD

6 servings

PREP

25 min

COOK

30 min

READY

1 hrs

Ingredients

36 36
EACH EACH SNAILS
undrained *
½ 118
1 1
MEDIUM MEDIUM ONIONS
minced
1 1
EACH EACH SHALLOTS
minced *
2 2
EACH EACH GARLIC CLOVES
minced
1 453.6
POUND G PUFF PASTRY
3 45
TABLESPOONS ML MILK
blended with 1 egg yolk
¾ 177
CUP ML BUTTER
79
CUP ML HAZELNUTS (FILBERTS)
chopped, toasted

Directions

Drain snail juices into small saucepan.

Place snails in bowl.

Add wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to boil.

Pour marinade over snails. Let cool. Cover and refrigerate for 24 hours.

Preheat oven to 425 degrees F. Butter baking sheets.

Roll dough out on lightly floured surface to thickness of ¼ inch.

Cut out 36 circles using 2-inch floured cutter.

Arrange circles on prepared sheets.

Using knife tip, trace lid on each circle ¾ inch from edge; do not cut through dough.

Brush with glaze.

Bake pastry until puffed and golden brown, about 10 minutes.

Cool slightly on rack. Using sharp knife, cut out lids.

Discard any soft dough inside shells.

Reduce oven to 375℉ (190℃).

Strain marinade into large saucepan, pressing down on vegetables to extract all liquid.

Boil until reduced to ½ cup. Remove pan from heat and whisk in 2 pieces of butter.

Set pan over low heat and whisk in remaining butter 1 piece at a time.

Mix in snails, hazelnuts and parsley.

Adjust seasoning.

Place 1 snail and some of sauce inside each shell.

Top with lid.

Bake until heated through. Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 682 74% from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 19g 96%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 359mg 15%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 9%
Sugars g
Protein 15g
Vitamin A 15% Vitamin C 5%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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