Snails in parsley sauce

Ingredients for 6 servings:

• 72 snails, ready to cook
• 400 g leaf spinach
• 400 g puff pastry
• 30 cl cream
• 4 cl wine, white, dry
• 2 garlic cloves, chopped
• 1 egg yolk
• 1 tsp flour
• 1 bunch parsley, chopped
• 100 g butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

This dish can be prepared very well and cooked shortly before serving

Heat 40g of butter and wilt the spinach in the butter until no liquid remains. Heat the rest of the butter, add the snails, garlic, parsley, wine, and cream (reserve 1 tbsp for the egg yolk). Season with salt and pepper. Bring to a boil over low heat. Mix the flour with the cream and add it to the pan. Line 6 ovenproof porcelain dishes with spinach. Pour the snail mixture into the pan. Roll out the puff pastry and cut out rings the size of the dishes. Mix the egg yolk with a little cream. Brush the edges of the dishes with egg yolk. Place the puff pastry on the dishes. Press the edges down firmly and brush the dough with the remaining egg yolk. Preheat the oven to 180°C and place the dishes in the oven. Bake for about 15 minutes, until the puff pastry is golden yellow. Follow your oven’s instructions. This dish can be prepared well in advance and cooked shortly before serving. Instead of using porcelain dishes, you can also cook the dish in puff pastry. But then serve immediately. The parsley can also be replaced with tarragon. My friend uses pastis instead of white wine.