Ingredients:

6 escargot (French Achatine 72 count)
1 1/2 oz. garlic butter
1 oz Chablis
1/4 oz. parsley, chopped
1 oz. Swiss cheese, sliced
1/4 oz. puff pastry
1/2 lemon, fresh
Garlic toast

Procedure:

Sauté the snails in garlic butter and deglaze with white wine, approximately 3 minutes. Add parsley. Stuff 1/4 oz garlic butter in each cavity of escargot (butter should be at room temperature). Place an escargot on top of butter. Cover with Swiss cheese and top each with puff pastry coin. Bake to order at 350 degrees F for 5 minutes. Bake until puff pastry has expanded and is slightly browned.

Serve with lemon wrap, cocktail fork and garlic toast.