(Escargots Vol-au-vent)
Appetizer
Difficulty
Ingredients
| 6-8 ready-made frozen vol-au-vent | |
| egg wash | |
| 18 pieces canned escargots | |
| 2 tablespoons brandy | |
| 1 shallot, minced | |
| 1 oxo cube | |
| 100ml water |
Herb butter:
| 100 grams soft butter | |
| 1 teaspoon chopped parsley | |
| 1/4 teaspoon dried thyme | |
| 1/4 teaspoon dried oregano | |
| 1/4 teaspoon dried marjoram | |
| 1/2 shallot, minced | |
| 1 garlic clove, minced | |
| 1/2 teaspoon paprika | |
| 3 anchovy fillets, chopped |
Methods
- 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.
- Mix all ingredients of herb butter together and leave for further use.
- 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.
- Stir in 1-2 tablespoons of herb butter and saut?for 3 minutes. Season with salt and pepper.
- Reheat the vol-au-vent and spoon in the escargots. Serve hot.
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