Escargots En Cercueils ( Snails in Puff Pastr

Title:
Escargots En Cercueils ( Snails in Puff Pastr

Yield:
6 Servings

Categories:
Appetizers,
French




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 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini