Escargot Vol-Au Vent

Mince the garlic and salt together and crush with the blade of a knife to make a paste. Put the butter in a large bowl (or the bowl of a mixer fitted with the paddle attachment), add the garlic paste, and cream together.

Add the parsley, chives, shallots, pepper, lemon juice, and Pernod and mix well. Remove the bowl from the mixer and use a spatula to make certain the ingredients are distributed throughout the butter.

The butter can be piped or spooned over the snails - if desired, transfer it to a pastry bag without a tip or with a large plain tip. If using snail dishes instead of snail shells, place a snail in each indentation and pipe or spoon about 2 teaspoons of butter over each. If using snail shells, place a snail in each shell and pipe in about 2 teaspoons of butter.

Refrigerate for at least an hour, or up to 12 hours. (Any extra herb butter is wonderful melted over meats or fish. This is so good, I may actually keep some in the fridge for anytime I am cooking meat or veggies or....)

Direction for cooking escargot in puff pastry: Preheat the oven to 450u00b0F (230u00b0C). With a round cutter that is about 1/4 inch larger in diameter than the indentations in the snail dishes, cut 24 rounds from the puff pastry. I used my star cookie cutter and an aperitif glass.