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: "Rowaan@ix.netcom.com"
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|Serving Size: 1 Serving (1045g)|
|Recipe Makes: 1|
|Calories from Fat: 536 (50%)|
|Amt Per Serving||% DV|
|Total Fat 59.6g||79 %|
|Saturated Fat 32.8g||164 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 613.5mg||189 %|
|Sodium 2873.1mg||99 %|
|Potassium 3480.2mg||92 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 27.1g|
|Protein 102.2g||146 %|
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Calories per serving: 1078
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