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Deep-fried garlic snails with onion purée
Fruit and vegetables
2 tbsp finely chopped curly
parsley
3
garlic
cloves, peeled and crushed
2 white
onions
, quartered
Tins, packets and jars
1 anchovy fillet, finely chopped
Cooking ingredients
freshly ground
black pepper
Dairy, eggs and chilled
150g/5½oz salted
butter
1 packet
filo pastry
sheets (about 12 sheets)
2 free-range
egg yolks
100ml/3½fl oz
crème fraîche
Other
splash pastis
6 cooked braised snails (available from online specialists), shells removed
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