Creamy Garlic Escargot |
"Escargot served with a creamy garlic sauce in a phyllo dough shell. Helix snails can be found at area of expertise and connoisseur grocery stores."
Ingredients :
- four sheets phyllo dough
- 4 teaspoons butter, melted
- 32 helix snails, without shells
- 2 cups heavy whipping cream
- four egg yolks
- 4 tablespoons butter
- 2 tablespoons minced garlic
- 1/4 cup dry white wine
- salt and pepper to flavor
Instructions :
Prep : 15M | Cook : 4M | Ready in : 35M |
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- Preheat oven to 350 stages F (one hundred seventy five tiers C). Lightly spray a cupcake pan with non-stick cooking spray.
- Place the phyllo dough on a flat surface and brush every sheet with the melted butter. Layer the sheets on pinnacle of one another and cut the pile into fours. Push each piece of dough into a cupcake pan, forming cups with the dough.
- Bake the phyllo cups for 10 to fifteen mins, until golden.
- Drain the snails and rinse them with strolling water till the liquid runs clean. In a small bowl, blend together the heavy cream and egg yolks.
- Melt butter in a saute pan; add garlic and prepare dinner till fragrant. Add snails and white wine. Saute for a couple of minutes. Pour inside the heavy cream mixture. Bring to a boil and season with the salt and pepper. The sauce will thicken whilst cooling.
- Remove the phyllo cups from the muffin tins. Place a phyllo cup on a plate or bowl and placed 8 snails in the cup and flowing out of the cup. Pour the cream sauce across the cup.
Notes :
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