*  Exported from  MasterCook  *
 
                             ESCARGOT EN CROUTE
 
 Recipe By     : ESSENCE OF EMERIL SHOW
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Imports                      Meat - Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           butter -- softened
    2      teaspoons     parsley -- chopped
    1 1/2  teaspoons     garlic -- chopped
    1      teaspoon      lemon zest
    1 1/2  cups          French tomato sauce -- (or use your own)
    2 1/2  cups          cooked snails
                         Salt and pepper
    1      8 inch        round disk of puff pastry
    1                    egg, -- beaten
 
 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
 
 
 
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