Ingredients Jump to Instructions ↓

  1. 36 Snails; undrained

  2. 1/2 c Chardonnay or dry white wine

  3. 1 Medium onion; minced

  4. 1 Shallot; minced

  5. 2 Garlic cloves; minced

  6. Salt & freshly ground pepper Freshly grated nutmeg 1 lb Puff pastry, pref. homemade

  7. 1 Egg yolk (blended w/ milk)

  8. 3 tb Milk (to blend with yolk)

  9. 3/4 c Butter; well-chilled*

  10. 1/3 c Chopped toasted hazelnuts

  11. 3 tb Minced fresh parsley

  12. 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

  13. 425 degrees. Butter baking sheets. Roll dough out on lightly floured surface to thickness of

  14. 1/4". Cut out

  15. 36 circles using 2-inch floured cutter. Arrange circles on prepared sheets. Using knife

  16. 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

  17. 375 degrees. Strain marinade into large saucepan, pressing down on vegetables to extract all liquid. Boil until reduced to

  18. 1/2 cup. Remove pan from heat and whisk in

  19. 2 pieces of butter. Set pan over low heat and whisk in remaining butter

  20. 1 piece at a time. Mix in snails, hazelnuts and parsley.

Instructions Jump to Ingredients ↑

  1. 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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