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Title: St. Thomas Escargot Stilton
Categories: Exotics, Wine, Cheese, Vegetables, Pastry
Yield: 2 Servings
12 lg Snails
3 oz Stilton cheese; in small
- pieces
1/2 c White wine
3/4 c Heavy cream
pn Diced shallots
Salt & pepper
1 pk Frozen puff pastry
Set oven to 425ºF/218ºC.
Defrost puff pastry according to package directions.
Place 2 large snails in 2" x 2" puff pastry squares. Fold
corners in and enclose. Place on greased baking sheet and
bake in the oven until golden brown, approximately 13-15
minutes.
In a saucepan, place the white wine and shallots. Cook
over medium high heat until reduced by half. Add the
cream and again reduce by half. Remove from heat and add
Stilton, stirring until well combined. Add salt and
pepper to taste.
To serve, divide the sauce onto 2 plates and place 3
escargot packets on each.
RECIPE FROM:
https://www.usvi.net
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)