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LOCATION: Recipes >> Shellfish >> Escargot 08

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Escargot

6 canned snails, rinsed
Gorgonzola cheese
2 sheets phyllo dough

1 cup burgandy wine
2 Tbs. chopped shallots
garlic, optional
1 Lb. butter (unsalted, softened)

mushroom caps, lightly sautreed in butter

Reduce wine and shallots to a glaze leaving as little liquid as
possible. (garlic can be used also) Then mix with butter. Use
muffin pan and make small phyllo cups. the technique is on Phylo
cups. Take a muffin pan, about 2 inches in diameter.

Lay out phyllo sheets cover with damp cloth to keep from drying.
take one sheet and brush with softened butter. Lay another sheet
on top and repeat brushing. Do two more sheets. Four layers.

Cut about seven times horizontal and about six times vertical.
Place each square in the muffin pan. Bake at 350 for about 8 min
or until slightly brown.

Place one snail in each cup. Generously add Burgundy butter. Place
about 1/2 ounce of cheese. Top each with mushroom top hat (sauteed).

Bake 350 for 7 min. Best served over a roasted garlic buerre blanc,
Marinated mushrooms can also be used instead of phyllo. Bake at
350 for about 8 min or until slightly brown.

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