Snails with Hats

Name: Snails with Hats
Yield: 4 portions
Ingredients: 1 tablespoon water; 1 egg; 1 sheet frozen puff pastry, thawed; 16 to 20 canned snails, rinsed and drained; 1 teaspoon sesame oil*; ½ teaspoon Tabasco sauce; Freshly ground black pepper, to taste; 20 fresh cultivated mushrooms, trimmed; ¼ cup Berta’s Chicken Stock or canned broth; 4 tablespoons (½ stick) unsalted butter; 2 cloves garlic, minced; 1 tablespoon soy sauce; ¼ cup Berta’s Chicken Stock or canned broth

Preparation info

4
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This dish makes a wonderful first course and eliminates all the extra equipment associated with preparing escargots. The addition of mushrooms makes the overall texture of the dish more appealing, and the golden puff pastry adds elegance.

Ingredients

¼ cup Berta’s Chicken Stock or canned broth
4 tablespoons (½ stick

Starter
Spicy

Method

In a small saucepan, combine the stock, butter, garlic, soy sauce, sesame oil, Tabasco, and pepper. Add the mushrooms, and heat to a simmer. Cover, and cook 10 minutes. Then stir in the snails, and remove from the heat.
Divide the mixture among four ½-cup ovenproof ramekins.
Cut out four circles of puff pastry, about ½ inch wider than the diameter of