Ready-made vol-au-vent cases make this classy canape easy. Stuffed with garlic butter and escargots, then topped with mushroom caps, they're sure to be a crowd pleaser.
Delicious...if you aren't partial to escargot, I would recommend replacing with either clams or oysters, shrimp, or scallops....as a matter of fact, if you aren't partial to any one of the ingredients, this is the kind of dish that you can alter to fit your fancy! - 02 Jan 2002 (Review from Allrecipes US | Canada)
I have always made the escargot with the shells and garlic butter. I tried this one for a change, but do prefer my original. I found that I wanted the garlic butter for dipping and the puff pastry absorbed all of the butter. I did like the crispness of the pastry, but prefer the "old way". Just a matter of taste. - 08 Apr 2007 (Review from Allrecipes US | Canada)
I personally do not like escargot, but my hubby and some of his friends do. So, I made this for a dinner party. They said that this is the best escargot that they have ever had. - 11 Sep 2003 (Review from Allrecipes US | Canada)