| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | French | New imports, Meat – seaf | 1 | Servings |
INGREDIENTS
| 1/4 | c | Butter; softened |
| 2 | ts | Parsley; chopped |
| 1 1/2 | ts | Garlic; chopped |
| 1 | ts | Lemon zest |
| 1 1/2 | c | French tomato sauce; (or use your own) |
| 2 1/2 | c | Cooked snails |
| Salt and pepper | ||
| 1 | 8 inch round disk of puff pastry | |
| 1 | Egg,; beaten |
INSTRUCTIONS
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" <rowaan@ix.netcom.com>
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