| 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>
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”