Sardine Factory, Monterey, CA
Escargot en Toscana - Serves one to two

Garlic Butter
1 lb. butter
2 ½ tablespoons Pernod liquer
2 ½tablespoons shallots, chopped fine
2 ½ tablespoons chopped garlic
2 ½tablespoons fresh lemon juice
¼ cup parsley, chopped fine

Preparation
1. Soften butter first. Put it into a mixer and whip well so that it is at the consistency of whipped butter.
2. Blend all ingredients together at one time.
3. Refrigerate or freeze.

Escargot
6 escargot for each serving plate (as it is served at The Sardine Factory).
Toscana Bread cut into six pieces on an angle.
6 teaspoons of the garlic butter
4 ounces of heavy cream
2 tablespoons of Garlic Butter

Preparation
1. Assemble escargot by stuffing the snails into the bread pocket and topping with garlic butter. These can be made ahead and refrigerated.
2. Heat heavy cream and add garlic butter to the sauce.
3. Pre-heat oven to 375 degrees and bake the escargot until they are hot.
4. Arrange six baked escargot on each plate and top with garlic sauce.
5. Add chopped parsley (optional) and serve.

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