This recipe is for two dozen snails.
Puff pastry, thawed
2 sticks unsalted butter, softened to room temperature
1 shallot, finely minced
2 garlic cloves, finely minced
1 T. onion juice (use a ceramic ginger grater to extract the juice)
1 T. finely minced parsley
1 T. tomato marmalade, mild chutney or other not-so-sweet preserves, like this Strawberry Marmite
24 canned snails, rinsed
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Use a pastry cutter to make circles of puff pastry the size of the snail bowls. Bake at 375º until they rise up and are lightly browned. When done, set aside.
Put the butter in a mixing bowl and mash in the shallot, garlic, onion juice, parsley and salt and pepper. Mix well.
Place a small dab of whatever preserve you are using in each of the snail cooking bowls. Put a snail on top of that. Use a small spatula to completely entomb the snails in the butter mixture.
Place your baking dishes in a 375º oven. Cook until each snail bowl is bubbling nicely. Crockery escargot dishes will take longer (@20 minutes) than the more common metal plates.
Place a little pastry high hat on each bubbling snail bowl. It's a good idea to have extra bread on hand to soak up every bit of the garlic butter.
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