6 large escargots
1 tablespoon Pernod
1 tablespoon white wine
1 pinch chopped parsley
1 teaspoon minced shallots
1 clove minced garlic
1 teaspoon 90/10 vegetable oil/olive oil blend
Salt and pepper to taste

Parsley garlic butter

2 tablespoons sweet butter, softened
1 tablespoon finely chopped parsley
1 teaspoon minced garlic clove
1 teaspoon minced shallot cooked
4 drops fresh lemon juice
Salt and pepper to taste

Ingredients for plate

1 5-inch round cut puff pastry
1 sprig flat parsley
1/2 lemon bird

Egg Wash

1 egg beaten with pinch of salt

In small sauté pan, heat the 90/10 olive oil blend on medium heat. Add the minced shallots, garlic and escargots, and toss for 30 seconds. Add Pernod and white wine carefully. Adjust seasonings with salt and pepper to taste. Add chopped parsley, remove from flame and cool. Reserve.

In a food processor, add all the ingredients for garlic parsley butter except the butter, and beat until fine. Add sweet butter, and with salt and pepper to taste.

Using a six-hole ceramic escargot casserole dish, place each snail in a hole, and spoon the escargot sauce ¼ way up each hole. Add enough parsley garlic butter to each hole to cover the snail, leaving at least 1/16-inch space at the top. Brush only the sides of the puff pastry dough with egg wash. Turn over onto casserole dish gently with egg wash side down and gently crimp edges to top of casserole dish to form a seal. Reserve in refrigerator until ready to cook.

Preheat convection oven to 350. Gently brush entire top of puff pastry with egg wash and place in oven. Cook until pastry puffs and turns golden brown. Remove from oven and place casserole dish on a plate with small lemon wedge and sprig of fresh parsley. Serve with cocktail fork.

NOTE: If you do not have a classic escargot ceramic dish, you may use a 4- or 6-ounce ramekin. Place all snails in the ramekin, add all the escargot butter, and cover with puff pastry.