2/3 cup butter -- softened
1/2 cup parsley -- minced
4 medium shallots
4 tablespoons crushed hazelnuts
3 cloves garlic -- minced
2 tablespoons Pernod
salt and pepper to taste
24 each snails -- drained
1/4 cup white wine
1 large egg -- beaten
2 tablespoons water
Puffed pastry sheets.
Preheat oven to 375 degrees F.
Cream butter and mix in parsley, shallots, hazelnuts, garlic and Pernod; season to taste with salt and pepper.
Melt two tablespoons of butter in a saute pan and add snails and white wine.
Cook until liquid has evaporated.
Set aside and let cool.
Add one snail to each hole of escargot dish.
Spoon herb butter mixture into each hole and cover with a 2" x2" square of puffed pastry.
Beat egg and water and brush on each puffed pastry.
Chill for about 20 minutes.
Bake for 20-30 minutes until puffed pastry is golden brown.
Pairs Well With
To me, there were only a few really good items to eat in Oklahoma and this was one of them. The restaurant went out of business before I could request their recipe, but I tried to make it as close as I remembered.