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1
Drain snail juices into small saucepan.
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2
Place snails in bowl.
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3
Add wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to boil.
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4
Pour marinade over snails.
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5
Let cool.
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6
Cover and refrigerate for 24 hours.
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7
Preheat oven to 425 degrees F. Butter baking sheets.
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8
Roll dough out on lightly floured surface to thickness of 1/4 inch.
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9
Cut out 36 circles using 2-inch floured cutter.
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10
Arrange circles on prepared sheets.
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11
Using knife tip, trace lid on each circle 3/4 inch from edge; do not cut through dough.
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12
Brush with glaze.
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13
Bake pastry until puffed and golden brown, about 10 minutes.
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14
Cool slightly on rack.
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15
Using sharp knife, cut out lids.
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16
Discard any soft dough inside shells.
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17
Reduce oven to 375F (190C).
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18
Strain marinade into large saucepan, pressing down on vegetables to extract all liquid.
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19
Boil until reduced to 1/2 cup.
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20
Remove pan from heat and whisk in 2 pieces of butter.
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21
Set pan over low heat and whisk in remaining butter 1 piece at a time.
-
22
Mix in snails, hazelnuts and parsley.
-
23
Adjust seasoning.
-
24
Place 1 snail and some of sauce inside each shell.
-
25
Top with lid.
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26
Bake until heated through.
-
27
Serve immediately.
