| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
French |
Appetizers, French |
6 |
Servings |
INGREDIENTS
| 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 |
T |
Milk, to blend with yolk |
| 3/4 |
c |
Butter, well-chilled* |
| 1/3 |
c |
Chopped toasted hazelnuts |
| 3 |
T |
Minced fresh parsley |
INSTRUCTIONS
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. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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