Escargot En Croute

Directions

1. 1

   BUTTER MIXTURE------------------------------- 1 c Butter 1/4 c Finely chopped parsley 8 Garlic cloves

2. 2

   minced 1 Shallot 2 tb Dry white wine 1 1/2 ts Worcestershire sauce 1 ts Fresh lemon juice 1 ts Pernod 2 Anchovy fillets

3. 3

   minced 1/4 ts Hot pepper sauce Salt & freshly ground pepper -------------------------------------------------------------------------- 2 tb

4. 4

   washed 1/4 c Diced onion 6 tb Dry white wine 6 Puff pastry dough sheets* 1 Egg 2 tb Water * Note: Puff pastry sheets should be cut slightly

5. 5

   For BUTTER MIXTURE: Whip butter in mixing bowl

6. 6

   Add next 9 ingredients with salt and pepper to taste, and mix well

7. 7

   Set aside

8. 8

   Melt 2 tablespoons butter in medium skillet