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36 Snails; undrained

1/2 c Chardonnay or dry white wine

1 Medium onion; minced

1 Shallot; minced

2 Garlic cloves; minced

Salt & freshly ground pepper Freshly grated nutmeg 1 lb Puff pastry, pref. homemade

1 Egg yolk (blended w/ milk)

3 tb Milk (to blend with yolk)

3/4 c Butter; well-chilled*

1/3 c Chopped toasted hazelnuts

3 tb Minced fresh parsley

*Note: Butter should be cut into 12 pieces. Drain snail juices into small saucepan. Place snails in bowl. Add wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to boil. Pour marinade over snails. Let cool. Cover and refrigerate for 24 hours. Preheat oven to 425 degrees. Butter baking sheets. Roll dough out on lightly floured surface to thickness of 1/4″. Cut out 36 circles using 2-inch floured cutter. Arrange circles on prepared sheets. Using knife

tip, trace lid on each circle 3/4-inch from edge; do not cut through dough. Brush with glaze. Bake pastry until puffed and golden brown, about 10 minutes. Cool slightly on rack. Using sharp knife, cut out lids. Discard any soft dough inside shells. Reduce oven to 375 degrees. Strain marinade into large saucepan, pressing down on vegetables to extract all liquid. Boil until reduced to 1/2 cup. Remove pan from heat and whisk in 2 pieces of butter. Set pan over low heat and whisk in remaining butter 1 piece at a time. Mix in snails, hazelnuts and parsley.

Adjust seasoning. Place 1 snail and some of sauce inside each shell. Top with lid. Bake until heated through. Serve immediately. Bon Appetit magazine, Dec. ‘84.

———————————–DOUGH———————————– 2 c Flour, all purpose

2/3 c Shortening or lard

1/2 ts Salt

6 tb Water

—————–DESSERT FRUIT———————–

2 1/2 c Fruit

1 ts Cinnamon

1 c Sugar

1/2 ts Nutmeg

——————–CARNE ( ANY MEAT—————–

1 Onion

1 tb Olive oil

4 oz Water

Sal and Pepper to taste 1 Pepper, green

8 oz Tomato paste

1 tb Vinegar

1 lb Beef, sliced thinly

DOUGH: In a medium mixing bowl, combine flour and salt. Cut in the shortening or lard till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 thick and cut into 4″ circles. Flour lightly both side of circles and then stack up for later use. DESSERT FILLING: Just about any kind of fruit or melon may be used. Combine ingredients and heat to thoroughly mix, coarse chop, so that filling is chunky but bite-sized. Pumpkins is very good!! CARNE: Just about any kind of meat may be used, depending on availability. The sauce seems to be the only fairly consistent thing. Saute the onion and green pepper in olive oil. Add remaining ingredients and cook for 20 minutes. ( In S.A. this is continually cooked and prepared on the back burner, often being used and added to for several months at a time. It developes a flavor all its own…) Add meat and coat thoroughly with the sauce. COOKING: Add a large spoonfull of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by reeding the edges with a fork. These may then be baked, at around 350 degrees F until brown, deep fat fried, fried, cooked or heated on a barbecue. They may also be wrapped in banana husks, well moistened corn husks, etc. The object is to heat thoroughly, cooking the meat and browning the outsides so they are dry enough to hold together.

36 Canned snails

- (drained, juice reserved) - finely chopped 1/2 c Dry white wine

1/2 c Minced parsley

4 Anchovies; pureed

1 tb Grated lemon peel

1/4 lb 1/4″-thick pancetta slices

- cut into 1/8-inch dice 2 tb Olive oil

1/2 c Finely chopped walnuts

2 tb Armagnac

Salt & freshly ground pepper
—————GARLIC CROUTONS————–
8 sl French bread

3 tb Olive oil

2 Garlic cloves; halved

Boil reserved snail juices and wine in heavy small saucepan until reduced to 2 tablespoons. Chop parsley, anchovies, garlic and lemon peel together to mix. Combine with snails. (Can be prepared 1 day ahead; refrigerate snail mixture and wine reduction separately.) Cook pancetta in heavy large skillet over medium heat until golden brown, stirring frequently. Transfer pancetta to plate using slotted spoon. Add oil to skillet and heat. Add walnuts and stir until browned, about 4 minutes. Add snail mixture; stir until hot. Return pancetta to skillet. Pour in Armagnac and boil until evaporated. Add wine reduction and heat. Season with salt and pepper. Spoon mixture over croutons and serve immediately. GARLIC CROUTONS: Brush both sides of bread with oil. Heat heavy skillet over medium heat. Add bread and brown on both sides. Rub both sides of bread with cut side of garlic. Serve warm. Note: Recipe works best with French bread slices that are 1/3-inch thick.

3/4 lb Sweet butter

2 tb Shallots

Clove garlic 2 tb Chopped parsley

1/4 ts Salt

1 ds Pepper

1 pn Nutmeg

4 Dozen Snails

For the butter… Cream in a bowl the butter and add all the rest of the ingredients, except the snails. Preheat an oven to 400 degrees F. Wash and clean the snails according to package directions; wash and clean the shells according to package directions… Put a little of the Snail Butter into the bottom of each shell; add the snails; and fill the shells with more of the Snail Butter. Place the shells in small dishes,with open ends up. Sprinkle with dry bread crumbs. Pour 2 Tablespoons dry white wine in bottom of each dish. Bake for 8 minutes. Serve with warmed French Bread to mop-up the extra sauce… From: A Treasury of Great Recipes, by Mary and Vincent Price

2 tb Minced onion

1/2 lb Butter,melted

1/4 ts Lemon juice

24 To 26 - blanched * fresh

-escargot,or drained,canned -snails 2 tb Garlic powder

Saute minced onion in 1/4 cup butter.Add lemon juice.Place escargot in mushroom caps in individual dishes.Spoon onion and butter over escargot.Sprinkle lightly with garlic powder.Let stand for two hours. Pour mixture of remaining butter and garlic powder over escargot.Bake @ 350 degrees for 10 to 15 minutes.Serve with garlic toast. * To Blanch Escargot: Blanching is the first step in preparing escargot dishes.Fill a 3 quart pan half full of water (enough to cover the snails).When water boils,drop in the rinsed snails.Boil vigorously for 3 minutes (no more or the snails will get tough).Remove snails and rinse in cold water.Remove nails from shells with a toothpick.Place snails in bowl containing a mixture of half water and half vinegar for two hours.Snails are now ready to simmer in sauces.They may be cut into two or three pieces,if desired.Blanched snails,may be frozen.Note: Do not save snail shells,which are fragile.

——————-BUTTER MIXTURE————–
1 c Butter

1/4 c Finely chopped parsley

8 Garlic cloves; minced

1 Shallot

2 tb Dry white wine

1 1/2 ts Worcestershire sauce

1 ts Fresh lemon juice

1 ts Pernod

2 Anchovy fillets; minced

1/4 ts Hot pepper sauce

Salt & freshly ground pepper
2 tb Butter

36 Snails; washed

1/4 c Diced onion

6 tb Dry white wine

6 Puff pastry dough sheets*

1 Egg

2 tb Water

* Note: Puff pastry sheets should be cut slightly larger than escargot dish. For BUTTER MIXTURE: Whip butter in mixing bowl. Add next 9 ingredients with salt and pepper to taste, and mix well. Set aside. Melt 2 tablespoons butter in medium skillet. Add snails, onion and wine and saute’ until liquid evaporates. Set aside and let cool. Place one snail in each hole of escargot dish. Generously cover with butter mixture. Place 1 sheet of puff pastry dough over each escargot dish. Trim dough and seal around edge of dish. Beat egg with water and use to brush dough. Chill until ready to bake, at least 20 minutes. Preheat oven to 375 degrees. Bake until pastry rises and is golden, about 20 to 30 minutes. Remaining butter mixture can be refrigerated as long as

2 weeks and used when garlic butter is needed.

Source: Harrison’s, Indianapolis, Indiana. Bon Appetit RSVP Column.

—————–STEP 1 INGREDIENTS———-
1 pk Fresh spinach, cleaned and

Trimmed 1 12-count can large snails

2 oz Feta cheese

2 md Cloves garlic, minced

1 oz 1/4-inch diced onion

1 oz Pine nuts

Salt to taste 1/2 oz Pernod

————STEP 2 INGREDIENTS————-
12 lg Romaine lettuce leaves with

Ends snipped 1 qt Water

1 tb Oil

STEP 1: Saute onion in butter until transparent over medium flame. Add pine nuts, garlic; saute 1 minute. Add spinach; saute until limp. Add escargot and remaining ingredients. Saute 1 minute; remove from heat. Chill. STEP 2: Bring water and oil to boil; add romaine lettuce and cook till limp. Remove from water; chill. Take 1 romaine lettuce leaf and lay flat on counter. Divide spinach and escargot into 6 equal portions. Place one portion in middle of romaine lettuce leaf; fold ends over to create a golf-ball-size portion. Place in baking dish; heat in 350F oven. Top with Orange Garlic Butter.

1 c Soft butter

1/4 c Finely chopped parsley

2 Shallots, finely chopped

1 Clove garlic, finely chopped

2 tb Brandy

32 Canned French snails

32 Snail shells

1. Preheat the oven to 350 deg. F.

2. Combine the butter, parsley, shallots, garlic,

and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity

with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. [From "The New York Times International Cookbook."]

1 ea 8-oz. package cream cheese (

3 tb Milk

2 oz Dried tomatoes, in oil (chop

1 x Basil leaves or watercress s

1 x Flower for garnish

Calories per serving: 30 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should be able to get 6 pretty leaves from each endive). Reserve small leaves and centers for salad another day. Rinse leaves under running cold water; pat dry with paper towels. In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with large rosette tube. Place a basil leaf or small watercress sprig on each endive leaf. Pipe some filling onto basil on wide end of each endive leaf. Arrange endive leaves on platter; garnish platter with flower. Cover and refrigerate until ready to serve. MAKES 3 DOZEN HORS D’OEUVRES