Read an Excerpt
Paris at Last: Lucy's Lunch in Montmartre
LUCY: Waiter, this food has snails in it.
LUCY: Snails! Am I supposed to eat this? Maybe if I had some ketchup.
WAITER: Sauce tomate?
LUCY: Yeah, sauce tomate, lots of it. (looking at escargot) I think an American cousin of yours ate my geranium plant.
WAITER & CHEF: Gendarme! Gendarme!
LUCY: Gendarme? Police?
WAITER & CHEF: Oui, police! Police!
LUCY: Since when is it a crime to put ketchup on snails?
A la Porte Montmartre Escargots
1 cup (240 g) unsalted butter
1/4 cup (30 g) chopped shallots
2 tablespoons chopped garlic
1/3 cup (15 g) chopped fresh basil
1 teaspoon grated lemon zest
3 sheets of phyllo dough
Preheat oven to 375�F (190�C). In a small saucepan, melt butter. Then add shallots and garlic. Let cook slowly for 3 to 4 minutes. Remove pan from heat and stir in basil and lemon zest. Lay one sheet of phyllo on a flat work surface. Brush basil butter generously over phyllo. Place a second sheet of phyllo on top of the first sheet. Brush the surface of the second sheet of phyllo with basil butter. Repeat with a third piece of phyllo pastry. Cut phyllo evenly into 12 squares. Place 1 escargot on each square. Bring edges of phyllo up around each escargot. Twist slightly to seal, then press to form a small "beggar's purse." Place purses on a baking sheet lined with parchment or wax paper and bake for 20 to 25 minutes, until golden brown. Serve immediately. Makes 12 hors d'oeuvres