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Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.


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For a product to display the FAIRTRADE Mark it must meet international Fairtrade standards. These standards are set by the international certification body Fairtrade Labelling Organisations International (FLO).

Producer organisations that supply Fairtrade products are inspected and certified by FLO. They receive a minimum price that covers the cost of sustainable production and an extra premium that is invested in social or economic development projects.
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Escargots En Cercueils ( Snails In Puff Pastry Shells ) Recipe
Escargots En Cercueils ( Snails In Puff Pastry Shells ) Category Appetizer Recipes 
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Ingredients And Procedures

36 Snails; undrained

1/2 c Chardonnay or dry white wine

1 Medium onion; minced

1 Shallot; minced

2 Garlic cloves; minced

Salt & freshly ground pepper Freshly grated nutmeg 1 lb Puff pastry, pref. homemade

1 Egg yolk (blended w/ milk)

3 tb Milk (to blend with yolk)

3/4 c Butter; well-chilled*

1/3 c Chopped toasted hazelnuts

3 tb Minced fresh parsley

*Note: Butter should be cut into 12 pieces. Drain snail juices into small saucepan. Place snails in bowl. Add wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to boil. Pour marinade over snails. Let cool. Cover and refrigerate for 24 hours. Preheat oven to 425 degrees. Butter baking sheets. Roll dough out on lightly floured surface to thickness of 1/4". Cut out 36 circles using 2-inch floured cutter. Arrange circles on prepared sheets. Using knife

tip, trace lid on each circle 3/4-inch from edge; do not cut through dough. Brush with glaze. Bake pastry until puffed and golden brown, about 10 minutes. Cool slightly on rack. Using sharp knife, cut out lids. Discard any soft dough inside shells. Reduce oven to 375 degrees. Strain marinade into large saucepan, pressing down on vegetables to extract all liquid. Boil until reduced to 1/2 cup. Remove pan from heat and whisk in 2 pieces of butter. Set pan over low heat and whisk in remaining butter 1 piece at a time. Mix in snails, hazelnuts and parsley.

Adjust seasoning. Place 1 snail and some of sauce inside each shell. Top with lid. Bake until heated through. Serve immediately. Bon Appetit magazine, Dec. '84.

 
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