Snails in Puff Pastry from Two Fat Ladies Obsessions by Clarissa Dickson Wright
This is a very good dish. The anchovies and garlic lend a particularly fine flavor to the snails, and the puff pastry and asparagus give a glamorous gourmet effect. I invented the dish on discoveri...
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Cooking tools:
- Rolling pin
- Pastry brush
- Baking sheet
- Oven
- Stove
- Pot
- Colander
- Slotted spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Can opener
- Whisk
- Fork
- Oven mitt
Ingredients
- 20 snails, fresh or canned
- A wineglass of dry sherry
- Freshly ground pepper
- About 1 lb puff pastry
- Beaten egg or milk, to glaze
- 10 asparagus tips
- 2 oz canned anchovy fillets in
- olive oil, drained and chopped
- 2 cloves of garlic, minced
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