Classically Escargot are served in their shell with a garlic herb butter. So I’ve created my version by combining the Escargot with a garlic/Shiitake Confit and wrapping in pastry. Incredibly easy and elegant! Right from the freezer onto a parchment paper lined cookie sheet and bake at 400°f for 15 minutes.
Upon further testing I’ve decided some of my melted garlic/herb butter would make a great dipping sauce. So as of Jan 2, 2018 I’m including a log of said butter for each bag of Escargot. Just melt the herb butter in the micro-nice and gentle like. I like to present the Escargot on a serving tray with the melted butter in a little ramiken and then the guests can either dip in the butter or spoon over the top- your choice. One thing for sure- the Butter takes it in for a touchdown.👨🍳👌
INGREDIENTS
Escargot, Puff Pastry, Onions, Fresh Garlic, Shiitake Mushrooms, Fresh Parsely, Fresh Thyme, Fresh Rosemary, Whole Butter, Fresh Lemon Juice, Extra Virgin Olive Oil, Red Pepper Flakes, Kosher Salt, Black Pepper