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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This is a very good dish. The anchovies and garlic lend a particularly fine flavor to the snails, and the puff pastry and asparagus give a glamorous gourmet effect. I invented the dish on discovering that all I had in my cupboard when I had people coming was two large cans of escargots. I hope you will try it and enjoy it.
If using fresh snails, prepare them as for Escargots à la Bourguignonne.
Blanch the asparagus tips, then drain and mince. In a bowl, mix together the snails, anchovies, garlic, dry sherry, and asparagus. Season with a little black pepper and mix well together.
Roll out the puff pastry and cut into 8 equal squares. Place some of the snail mixtur