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Escargots En Croute Recipe
|Brandy||1⁄4 Cup (4 tbs)|
|Minced garlic||2 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Puff pastry||3⁄4 Pound|
|Goose liver pate||1⁄3 Pound|
|Minced parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 3423 Calories from Fat 1871
% Daily Value*
Total Fat 208 g319.7%
Saturated Fat 43.2 g216.2%
Trans Fat 0 g
Cholesterol 586.8 mg
Sodium 3407.7 mg142%
Total Carbohydrates 186 g61.9%
Dietary Fiber 7.8 g31.4%
Sugars 3.1 g
Protein 160 g320.8%
Vitamin A 168.2% Vitamin C 106.3%
Calcium 31% Iron 253.3%
*Based on a 2000 Calorie diet
Place in a small bowl and combine with the brandy, marjoram, thyme, tarragon, garlic, salt, and pepper.
Cover and refrigerate 1 or 2 days, turning occasionally during this period.
Two or three hours before serving, begin assembling hors d'oeuvres.
Roll out cold puff pastry dough until very thin (approximately 1/16 inch thick).
When rolled out, place dough on a cookie sheet and refrigerate 1 or 2 hours, allowing pastry dough time to relax and chill.
When chilled, take dough out of the refrigerator.
Cut into 24 circles, each 2 1/2 to 3 inches in diameter.
Preheat the oven to 425 degrees.
Place 1 teaspoon goose liver pate on each of the circles.
Top with a drained, marinated snail.
Sprinkle on a little parsley.
Pull sides of the dough up and over to completely enclose the snail.
Press edges together to seal shut.
Place Escargots en Croute on a baking sheet, seam side down, and bake in preheated oven until crisp and brown, approximately 12 to 15 minutes.