Pastry Dome Escargot Recipe

Escargots in a Pastry Dome Recipe Food.com

WEBApr 12, 2007 · Cover and refrigerate the escargots if not using immediately. Preheat the oven to 350 degrees F. With an electric mixer set on low speed, beat the butter until …

1. Remove the escargots from the can and drain well. Put them in a large bowl, fill with cool water, and drain, then rinse again in cool water. Drain well and return to the bowl. Set aside.
2. In a medium-size saucepan over medium heat, combine the wine, shallots, 1 tablespoon of the garlic, the thyme, bay leaves, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper.
3. Bring to a boil and let boil for 5 minutes. Remove the bay leaves and pour the mixture over the escargots and let stand at room temperature until completely cool.
4. Drain off 1/2 cup of the wine mixture and reserve. Cover and refrigerate the escargots if not using immediately.

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Classic French Escargots How to Make Escargot with …

WEBMar 26, 2016 · Preheat oven to 400 degrees. Stuff each snail into a shell and then add softened butter mixture until it fills the whole shell. If you …

1. In a small food processor, combine butter through white pepper and blend well. You can also mash by hand. You will have a beautiful green butter.
2. Rinse snails under cold water, drain well. If you do this day before serving, you can even soak them in white wine to add more flavor, but this is not necessary. Drain and allow to air dry for 10-20 minutes before cooking.
3. Preheat oven to 400 degrees.
4. Stuff each snail into a shell and then add softened butter mixture until it fills the whole shell. If you are going without puff pastry, Just put snails into your serving dish and spoon tablespoons of butter mixture over each one. Divide evenly among serving dishes.

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