Elegant entertaining. Optionally you could use puff pastry instead of toast cups.
- Kimberly
Ingredients
- 1 loaf of white bread
- 1/4 cup melted butter
- 1 can escargot (36 to 50 size)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 shallots, minced
- 2 tsp fresh thyme (or 1/2 tsp dried)
- 1 bay leaf
- 1 cup whipping cream
- 2 cloves of garlic, minced
- Salt & Pepper
- 1/4 cup butter
Preparation
Preheat oven to 400°.
Cut crusts off bread and roll out very thin. Cut 2 inch rounds and fit each round gently into a well buttered 1 1/4 inch wide cup muffin tin. Brush tops of rounds with melted butter and bake them for 10 minutes or until edges are golden brown. Remove from tins and cool.
In a medium sauce pan combine 1/2 cup wine, 1/2 cup chicken stock, minced shallots, thyme, and bay leaf. Bring to a boil and reduce liquid to 1/3 cup. Stir in 1 cup whipping cream, 2 cloves garlic, salt & pepper. Reduce liquid to 1/2 cup. Add escargot. Remove bay leaf and stir in butter. Fill each croustade with 1 or 2 escargot and some of the sauce. Sprinkle with minced parsley.