Escargot En Croute

Ready in 1 hour

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Try this Escargot En Croute recipe, or contribute your own. "Meat - seaf" and "New imports" are two tags used to describe Escargot En Croute.


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1 ts Lemon zest
1/4 c Butter; softened
1 1/2 c French tomato sauce
1 1/2 ts Garlic; chopped
1 Egg; beaten
2 ts Parsley; chopped
Salt and pepper
2 1/2 c Cooked snails
1 8-inch round disk puff

Original recipe makes 1



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 Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 07:44:22 -0700 From: ""

Calories Per Serving: 1078 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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