Escargot Purses With Fennel Butter Recipe

• 1 1/2 c. all purpose flour
• 3 lrg egg Basic Tomato Sauce
• 1 Tbsp. extra virgin olive oil
• 1 clv garlic, minced
• 1/2 sm Onion, minced
• 1 Tbsp. pernod
• 7 ounce canned crushed plum tomato
• 1/2 c. water
• 2 Tbsp. minced fresh chervil
• 2 Tbsp. 35% cream, (whipping cream) coarse salt, and freshly cracked black pepper Snail Mix
• 1/2 c. bread, cubes, (1 cm or possibly 1/2 inch)
• 5 Tbsp. butter
• 1 tsp fennel, seeds, toasted
• 1/2 x fennel, bulb, minced
• 3 clv garlic, chopped
• 2 Tbsp. vermouth
• 24 x canned snail, liquid removed
• 2 Tbsp. minced chervil coarse salt, and freshly cracked black pepper Assembly
• 2 x green onion, cut in half extra virgin olive oil, for baking dish or possibly 4 chives, blanched

Directions