Simple Way to Riedel Escargot Decanter

Escargots Vol-Au-Vent

The riedel escargot decanter marries beauty and function, providing a double aeration effect.

Recipe Summary Escargots Vol-Au-Vent

Pastry shells stuffed with garlic butter and escargots; topped with mushroom caps.

Ingredients | Riedel Escargot Decanter

12 helix snails, without shells

½ cup butter, softened

2 cloves garlic, finely chopped

1 green onion, finely chopped

1 tablespoon finely minced fresh parsley

1 teaspoon freshly ground black pepper

⅛ teaspoon ground nutmeg

2 tablespoons dry white wine

12 puff pastry shells

12 mushroom caps

Directions

Preheat oven to 400 degrees F (200 degrees C). Drain escargots; rinse in cold water and drain again.

In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each pastry shell. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top.

Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.

Info | Riedel Escargot Decanter

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 12 pastry shells

TAG : Escargots Vol-Au-Vent

Appetizers and Snacks, Pastries,