Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

*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.

Browse by categories