Escargot En Croute

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	30 minutes
	Ready In	1 hours

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Ingredients


Mixture
1	cup	butter
1/4	cup	parsley leaves	chopped
8	each	garlic cloves	minced
1	each	shallot
2	tablespoons	white wine	dry
1 1/2	teaspoons	worcestershire sauce
1	teaspoon	lemon juice
1	teaspoon	pernod
2	each	anchovy fillets
1/4	teaspoon	red hot pepper sauce (eg. Tabasco)

Other ingredients
2	tablespoons	butter
36	each	snails	washed
1/4	cup	onion	diced
6	tablespoons	white wine	dry
1	each	egg
2	tablespoons	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 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.

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Member Review

Spinach Dal Andrah Pradesh Style

This is delicious--spicy and very nutritious. I used a tablespoon of ghee as a saute medium (could use more if desired) and a 10-oz. package of defrosted and drained chopped spinach, which worked fine.