*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       French
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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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