Escargot En Croute

Recipe Ingredients

1/4 cup	49g / 1.7oz	Softened butter
2 teaspoons	10ml	Chopped parsley
1 1/2 teaspoons	7.5ml	Chopped garlic
1 teaspoon	5ml	Chopped lemon zest
1 1/2 cups	355ml	French Tomato Sauce - see * Note
		(or use your own)
2 1/2 cups	592ml	Cooked snails - if from a can
		Please rinse thoroughly
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Eight-inch round disk of puff pastry
1		Egg - beaten

Recipe Instructions

* Note: See the "French Tomato Sauce" recipe which is included in this collection.

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 and 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.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2200 broadcast 10-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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