Escargot En Croute

* Exported from MasterCook *

ESCARGOT EN CROUTE

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Meat - Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter -- softened
2 teaspoons parsley -- chopped
1 1/2 teaspoons garlic -- chopped
1 teaspoon lemon zest
1 1/2 cups French tomato sauce -- (or use your own)
2 1/2 cups cooked snails
Salt and pepper
1 8 inch round disk of puff pastry
1 egg, -- beaten

Preheat oven to 400 degrees. In a bowl combine the softened butter, parsley,
garlic, and lemon
zest, and season with salt and pepper. In another bowl combine the tomato
sauce, snails, mixing
well to coat. Season with salt and pepper. Place the snail mixture in a 1 quart
souffle dish. Dot the
top of the snail mixture with butter. Lightly brush the edge of the souffle
dish with some of the beaten
egg. Top the entire dish with the puff pastry disk pressing it over the edges
of the souffle dish to
form a seal. Brush the surface with the remaining egg. Bake for 20 minutes or
until the pastry puffs
up and turns golden brown.

Yield: 4 serving



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