General kitchen advice

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.

Cooking safety

Electrical appliances - especially those that work at high speeds, such as the washing machine - should be serviced each year.
Don't put oven gloves or tea towels down on the cooker after you've used them.

Escargots En Cercueils ( Snails In Puff Pastry Shells ) Recipe

	Category	Appetizer Recipes
	Views	64
	Ratings	0

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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<h1>Escargots En Cercueils ( Snails In Puff Pastry Shells )</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>36 Snails; undrained <P>1/2 c Chardonnay or dry white wine <P>1 Medium onion; minced <P>1 Shallot; minced <P>2 Garlic cloves; minced <P>Salt & freshly ground pepper Freshly grated nutmeg 1 lb Puff pastry, pref. homemade <P>1 Egg yolk (blended w/ milk) <P>3 tb Milk (to blend with yolk) <P>3/4 c Butter; well-chilled* <P>1/3 c Chopped toasted hazelnuts <P>3 tb Minced fresh parsley <P>*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 <P>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. <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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