Escargot Con Funghi In Vol Au Vent Recipes

ESCARGOTS VOL-AU-VENT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Drain escargots; rinse in cold water and drain again.
• 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.
• Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.

ESCARGOTS IN A PASTRY DOME

Steps:

• 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.
• 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.
• 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.
• Drain off 1/2 cup of the wine mixture and reserve. 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 smooth in a small mixing bowl. Add the remaining 2 tablespoons garlic and the parsley and beat to mix.
• Add the reserved wine mixture and beat until incorporated. Add the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper and beat to mix.
• Put 8 or 9 escargots in each of 8 (8-ounce) ramekins. Put 2 heaping tablespoons of the butter mixture over the escargots in each ramekin.
• Cut 8 (4-inch) rounds out of the puff pastry with a knife and cover the top of each ramekin with a pastry round. With your fingers, press the pastry firmly over the rims and remove any excess. Lightly brush the pastry with the beaten egg.
• Place the ramekins on a baking sheet and bake on the middle rack of the oven until the pastry is golden and puffed, 18 to 20 minutes.
• Remove from the oven and let cool slightly before serving.

ESCARGOT

Steps:

• Preheat oven to 425 degrees.
• Reduce the consomme and wine to 1 Cup over high heat cooked with the bay leaf and garlic.
• Put the shells in a colander and pour the warm water over them and drain well.
• Place shells in a shallow casserole dish large enough to hold all shells in one layer.
• Put a dab of snail butter in each shell.
• Simmer the snails briefly in the hot reduced consomme-wine mixture.
• Place snail in each shell and cover with remaining snail butter.
• Pour wine-consomme mixture in the bottom of dish holding the shells.
• Place in the oven and cook for a few minutes, just long enough to get the snails piping hot.
• Serve hot with bread for dipping.