Your time is important, so you are looking for easy and special.
Especially during the holidays!
Start with two sheets of thawed puff pastry.
Cut into pairs of rectangles.
Carve out a smaller rectangle that will be a "lid" for the pastry. Brush with an egg wash to seal.
Brush with an egg wash on top.
When baked the covers will lift off.
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Bake and detach the top
Now for the Sauce
The classic accents to Escargot are used: garlic, butter and mushrooms. Saute them together.
After sauteing, finish with simmered cream adding salt and parsley as desired. That's it! Your sauce is ready.