Ingredients:

4 teaspoons garlic, chopped
2 oz parsley, chopped
4 oz mushroom, cut ¼
4 oz red and green bell pepper, diced
2 oz onion, diced
2 pinches anchovy paste
6 each artichoke heart, cut in ¼
8 oz butter
2 cans snails, washed and dried
2 pinches basil, fresh, chopped
2 pinches thyme
2 pinches black peppercorns
12 oz veal demi-glace
4 oz white wine
2 oz brandy
2 pinches salt and white pepper
2 dashes lemon juice
2 dashes Worcestershire sauce
2 pinches cayenne pepper
2 each tomato, cleaned and chopped
2 each puff pastry sheet
2 each egg, egg wash

Directions:

In a skillet, add 1 oz of butter and melt; add the garlic and sauté. Then add the mushrooms, peppers, onion, basil, thyme, peppercorns, and sauté until tender. Add the pinch of anchovy paste, artichoke quarters and the snails

Simmer for a few minutes, then add the white wine, brandy and veal demi-glaze, season with lemon juice, Worcestershire sauce, cayenne pepper, and salt. Simmer for 10 minutes; add the tomatoes and fresh chopped parsley and slowly blend in the 3 oz of butter.

When finished, place in an oven-proof bowl, cut puff pastry rounds, top the bowls and egg wash, place in oven at 400ºF and bake until golden brown. Serve right away