Escargots En Croute Recipe

Ingredients

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• I have made this many times and the recipe comes from a French/Belgium restaurant I worked in once again no written recipe , but I will try and explain how I did it. shopping list
• We bought The escargots (OK, snails) in a a 1 or 2 lb. tub, they came frozen and cleaned, no shells. We had shells we could stuff them in, if needed. shopping list
• I took a small pyrex ramekin and filled it half full of a clarified unsalted-butter, parsley and a small bit of garlic mixture. I put in 6 snails and covered the top with a puff pastry sheet. I would cut the pastry to fit the ramekin with a little hanging over the sides of the ramekin and coat with a egg wash (egg white and water) and made sure it sealed, use egg wash to make sure, pastry could shrink if not sealed good . shopping list
• I put in a 425 degree oven and browned the pastry. I would make some kind of design on the pastry from a small cutters, before I browned it. I served this on a small white plate with a small paper doily on it. This dish we sold for $9.95 and sold a bunch nightly. shopping list
• A few sliced button mushrooms would be an option shopping list