Recipe By : Essence Of Emeril Show
Serving Size : 4 Preparation Time :0:00
Categories : French
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Butter -- softened
2 ts Parsley -- chopped
1 1/2 ts Garlic -- chopped
1 ts Lemon zest
1 1/2 c French tomato sauce or
- use your own
2 1/2 c Snails -- cooked
Salt and pepper
1 Puff pastry disc (8")
1 Egg -- beaten
Preheat oven to 400°F. 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 qt
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.
