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Escargot Apollonaire
6 each Snails (canned, rinsed)
Burgandy Butter
Gorgonzola Cheese
2 Sheets of Phylo Dough
Burgandy Butter
1 cup Burgandy Wine
2 tablespoon Chopped Shallots
(garlic - optional)
1 Lb. Butter (unsalted, softened)
Mushroom caps, lightly sautéed in butter
Reduce wine and shallots to a glaze leaving as little liquid as possible. (garlic can be used also) Then mix with butter.
Use muffin pan and make small Phylo cups. Take a muffin pan, about 2 inches in diameter. Lay out Phylo sheets cover with damp cloth to keep from drying. Take one sheet and brush with softened butter. Lay another sheet on top and repeat brushing. Do two more sheets. Four layers. Cut about seven times horizontal and about six times vertical. Place each square in the muffin pan. Bake at 350 for about 8 min or until slightly brown.
Place one snail in each cup. Generously add Burgandy butter. Place about 1/2 ounce of cheese. Top each with mushroom top hat (sautéed). Bake 350 for 7 min. Best served over a roasted garlic buerre blanc. Marinated mushrooms can also be used instead of Phylo. Bake at 350 for about 8 min or until slightly brown.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
