Escargots Vol-au-Vent Recipe

Ingredients
<br>- 12 helix snails, without shells
<br>- 1/2 cup butter, softened
<br>- 2 cloves garlic, finely chopped
<br>- 1 green onion, finely chopped
<br>- 1 tablespoon finely minced fresh parsley
<br>- 1 teaspoon freshly ground black pepper
<br>- 1/8 teaspoon ground nutmeg
<br>- 2 tablespoons dry white wine
<br>- 12 puff pastry shells
<br>- 12 mushroom caps
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C). Drain escargots; rinse in cold water and drain again.
<br>step 2: In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each pastry shell. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top.
<br>step 3: Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.
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Ingredients
- 12 helix snails, without shells
- 1/2 cup butter, softened
- 2 cloves garlic, finely chopped
- 1 green onion, finely chopped
- 1 tablespoon finely minced fresh parsley
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 2 tablespoons dry white wine
- 12 puff pastry shells
- 12 mushroom caps

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C). Drain escargots; rinse in cold water and drain again.
step 2: In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each pastry shell. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top.
step 3: Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.

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