*  Exported from  MasterCook  *

                           Escargot En Croute

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----BUTTER MIXTURE-----
  1       c            Butter
    1/4   c            Finely chopped parsley
  8                    Garlic cloves -- minced
  1                    Shallot
  2       tb           Dry white wine
  1 1/2   ts           Worcestershire sauce
  1       t            Fresh lemon juice
  1       t            Pernod
  2                    Anchovy fillets -- minced
    1/4   ts           Hot pepper sauce
                       Salt & freshly ground pepper

  2       tb           Butter
 36                    Snails -- washed
    1/4   c            Diced onion
  6       tb           Dry white wine
  6                    Puff pastry dough sheets*
  1                    Egg
  2       tb           Water

 * Note: Puff pastry sheets should be cut slightly larger than escargot
 dish.

 For BUTTER MIXTURE: 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.

 Source: Harrison's, Indianapolis, Indiana. Bon Appetit RSVP Column.

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