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      RECIPE TITLE "A la Porte Montmartre Escargots"
    Recipe from I Love Lucy Cookbook Copyright © 1994 by Sarah Key

    yields Makes 12 hors d'oeuvres time---difficulty moderate


    • 1 cup (240 g) unsalted butter
    • 1/4 cup (30 g) chopped shallots
    • 2 tablespoons chopped garlic
    • 1/3 cup (15 g) chopped fresh basil
    • 1 teaspoon grated lemon zest
    • 3 sheets of phyllo dough
    • 12 escargots


    Preheat oven to 375°F (190°C). In a small saucepan, melt butter. Then add shallots and garlic. Let cook slowly for 3 to 4 minutes. Remove pan from heat and stir in basil and lemon zest. Lay one sheet of phyllo on a flat work surface. Brush basil butter generously over phyllo. Place a second sheet of phyllo on top of the first sheet. Brush the surface of the second sheet of phyllo with basil butter. Repeat with a third piece of phyllo pastry. Cut phyllo evenly into 12 squares. Place 1 escargot on each square. Bring edges of phyllo up around each escargot. Twist slightly to seal, then press to form a small "beggar's purse." Place purses on a baking sheet lined with parchment or wax paper and bake for 20 to 25 minutes, until golden brown. Serve immediately.

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