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.👨🍳👌
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