36 canned snails	1 C plus 2 tbsp butter
1/2 C diced onion	8 tbsp dry white wine
8 cloves minced garlic	6 puff pastry sheets
1 1/2 tsp worcestershire sauce	1 1 tsp lemon juice
1 tsp anise flavored liquer	2 minced anchovies
1/4 tsp ht pepper sauce	1 egg
2 tbsp water	1/4 C fine chopped parsley
1 shallot

Whip 1 cup butter in mixing bowl. Add parsley, garlic, shallot, 2 tbsp wine, Worstershire, lemon juice, liquer, anchovies, and hot pepper sauce and mix thoroughly. Add salt and pepper to taste. Set aside. Melt 2 tbsp butter in med. skillet. Add snails, onion and 6 tbsp wine. Saute until liquid is cooked off. Set aside to cool. Place a snail in each indention of escargot dish. Cover generously with butter mix. Cut pastry sheets to be slightly larger than dish. Place 1 sheet over each dish, trim and seal edges. Beat egg with water and brush on dough. Chill at least 20 minutes. Preheat oven to 375 Deg. F. Bake dishes until pastry rises and is golden brown. (20 - 30 minutes.) Any remaining mix can be refrigerated for up to 2 weeks. Use if garlic nutter is required.

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