| 1 | Remove the vol-au-vent from freezer and arrange on a baking sheet. Brush the sides with egg wash and bake in a preheated 200℃ oven until golden brown and well-risen. Remove and leave aside. |
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| 2 | Mix all ingredients of herb butter together and leave for further use. |
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| 3 | Saut?the escargots with minced shallot until well heated. Sprinkle with brandy and cook until dried. Stir in the oxo cube and water. Cook for approximately 10 minutes. |
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| 4 | Stir in 1-2 tablespoons of herb butter and saut?for 3 minutes. Season with salt and pepper. |
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| 5 | Reheat the vol-au-vent and spoon in the escargots. Serve hot. |
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