Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

36 Snails; undrained
1/2 c Chardonnay or dry white wine
1 Medium onion; minced
1 Shallot; minced
2 Garlic cloves; minced
Salt freshly ground pepper
Freshly grated nutmeg
1 lb Puff pastry, pref. homemade
1 Egg yolk (blended w/ milk)
3 tb Milk (to blend with yolk)
3/4 c Butter; well-chilled*
1/3 c Chopped toasted hazelnuts
3 tb Minced fresh parsley

*Note: Butter should be cut into 12 pieces.

Drain snail juices into small saucepan. Place snails in bowl. Add
wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and
bring to boil. Pour marinade over snails. Let cool. Cover and
refrigerate for 24 hours. Preheat oven to 425 degrees. Butter baking
sheets. Roll dough out on lightly floured surface to thickness of
1/4". Cut out 36 circles using 2-inch floured cutter. Arrange
circles on prepared sheets. Using knife tip, trace lid on each circle
3/4-inch from edge; do not cut through dough. Brush with glaze. Bake
pastry until puffed and golden brown, about 10 minutes. Cool
slightly on rack. Using sharp knife, cut out lids. Discard any soft
dough inside shells. Reduce oven to 375 degrees.

Strain marinade into large saucepan, pressing down on vegetables to
extract all liquid. Boil until reduced to 1/2 cup. Remove pan from
heat and whisk in 2 pieces of butter. Set pan over low heat and whisk
in remaining butter 1 piece at a time. Mix in snails, hazelnuts and
parsley.

Adjust seasoning. Place 1 snail and some of sauce inside each shell.
Top with lid. Bake until heated through. Serve immediately.

Bon Appetit magazine, Dec. '84.

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