Recipe#8468

Title: ESCARGOT EN CROUTE

From: "Rowaan@ix.netcom.com" 
Date: Fri, 27 Sep 1996 07:44:22 -0700 

     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