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LOCATION: Recipes >> Shellfish >> Escargot 23

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ESCARGOTS IN PASTRY

1 can (6 dozen count) escargots
1 1/2 cups dry red wine
1/4 cup minced shallots
3 tablespoons chopped garlic
1 large sprig fresh thyme
2 bay leaves
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup chopped fresh parsley leaves
1 sheet (11 by 14 inches) frozen puff pastry, defrosted
1 large egg, beaten with 1 teaspoon water

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.

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