| 1 | *note: butter should be cut into 12 pieces. |
| 2 | Drain snail juices into small saucepan. |
| 3 | Place snails in bowl. |
| 4 | Add wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to boil. |
| 5 | Pour marinade over snails. |
| 6 | Let cool. |
| 7 | Cover and refrigerate for 24 hours. |
| 8 | Preheat oven to 425 degrees. |
| 9 | Butter baking sheets. |
| 10 | Roll dough out on lightly floured surface to thickness of ?. |
| 11 | Cut out 36 circles using 2-inch floured cutter. |
| 12 | Arrange circles on prepared sheets. |
| 13 | Using knife tip, trace lid on each circle ?inch from edge; do not cut through dough. |
| 14 | Brush with glaze. |
| 15 | Bake pastry until puffed and golden brown, about 10 minutes. |
| 16 | Cool slightly on rack. |
| 17 | Using sharp knife, cut out lids. |
| 18 | Discard any soft dough inside shells. |
| 19 | Reduce oven to 375 degrees. |
| 20 | Strain marinade into large saucepan, pressing down on vegetables to extract all liquid. |
| 21 | Boil until reduced to ?cup. |
| 22 | Remove pan from heat and whisk in 2 pieces of butter. |
| 23 | Set pan over low heat and whisk in remaining butter 1 piece at a time. |
| 24 | Mix in snails, hazelnuts and parsley. |
| 25 | Adjust seasoning. |
| 26 | Place 1 snail and some of sauce inside each shell. |
| 27 | Top with lid. |
| 28 | Bake until heated through. |
| 29 | Serve immediately. |
| 30 | Bon appetit magazine, dec. "84 |
