Escargots In A Pastry Dome Recipes

EASY GARLIC ESCARGOTS

Steps:

• Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
• Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
• Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
• Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

BAKED ESCARGOT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
• Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
• Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

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.

ESCARGOTS GRATINéS

Steps:

• Drain and rinse the escargots.
• Put escargots, bay leaf and consommé in sauce pan.
• Simmer for 40 minutes without covering.
• Drain the escargots.
• Meanwhile melt butter and add the crushed garlic; set aside.
• Spoon escargots in garlic butter and let rest 2 hours on counter.
• Place escargots in each hole of escargot dish.
• Spoon on garlic butter.
• Cover with grated cheese.
• Set under broiler for 5 minutes.
• Serve with toasts.

ESCARGOTS IN HERBED CREAM

Steps:

• Preheat the oven to 400°.
• Place pastry shells on a baking sheet and bake in center of oven for about 25 minutes, or until puffed and browned. Carefully remove the scored tops and set aside. Scoop out any unbaked dough and bake shells for an additional 10 minutes. Transfer to rack and cool.
• While shells are cooling, melt butter in a large skillet. Add shallots and cook over low heat until softened but not yet browned, about 4 minutes.
• Add parsley, cilantro, chives and tarragon, season with salt and pepper and cook over moderate heat for about 3 minutes.
• Add snails and cook for 1 minute.
• Add wine and simmer for 3 minutes.
• Add cream and simmer about 5 minutes, until thickened. Season with salt and pepper.
• Spoon snails and their sauce into pastry shells, top with lids and serve.