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     Title: St. Thomas Escargot Stilton
Categories: Exotics, Wine, Cheese, Vegetables, Pastry
     Yield: 2 Servings

    12 lg Snails
     3 oz Stilton cheese; in small
          - pieces
   1/2 c  White wine
   3/4 c  Heavy cream
       pn Diced shallots
          Salt & pepper
     1 pk Frozen puff pastry

 Set oven to 425°F/218°C.

 Defrost puff pastry according to package directions.

 Place 2 large snails in 2x2" puff pastry squares. Fold
 corners in and enclose. Place on greased baking sheet and
 bake in the oven until golden brown, approximately 13-15
 minutes.

 In a saucepan, place the white wine and shallots. Cook
 over medium high heat until reduced by half. Add the
 cream and again reduce by half. Remove from heat and add
 stilton, stirring until well combined. Add salt and
 pepper to taste.

 To serve, divide the sauce onto 2 plates and place 3
 escargot packets on each.

 RECIPE FROM: https://www.usvi.net

 Uncle Dirty Dave's Archives

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