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1
Drain and rinse snails.
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2
Place in a saucepan with wine, water, onion, peppercorns, bay leaf and salt to taste.
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3
Bring to a boil and simmer 10 minutes.
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4
Set aside to cool in the broth.
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5
Preheat oven to 425 degrees.
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6
Combine flour and one teaspoon salt in a bowl or in the work bowl of a food processor.
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7
Mix with a fork or by turning the machine on and off once or twice.
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8
Add all but two tablespoons of the butter in small pats and blend, using a pastry blender, a fork or two knives, or by using a pulse mechanism of a food processor, until the butter is the size of small peas.
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9
Add the ice water a little at a time, mixing lightly until a ball of dough can be formed.
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10
With a food processor, add the water through the feed tube.
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11
You may need less water if you use a food processor.
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12
Roll out the dough and cut three-inch circles to fit tiny tartlet tins, each about one-and-three-fourths inches in diameter.
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13
Tuck pastry into the molds, prick the bottoms, then bake for about six minutes, until the pastry looks dry but has not colored.
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14
Remove pastry from oven.
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15
Drain snails.
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16
If they are very large, coarsely dice them.
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17
Melt remaining two tablespoons of butter in a skillet, add the garlic and saute over low heat until the garlic is tender but not brown.
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18
Add the snails and cream and cook, stirring for a few minutes.
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19
Stir in parsely and season to taste with salt.
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20
Remove from heat and stir in the milk.
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21
Beat the eggs.
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22
Stir into the snail mixture.
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23
Spoon this mixture into the tartlet pans, distributing the pieces of snail evenly among them.
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24
Place in the oven, reduce heat to 375 degrees and bake about 20 minutes until lighly browned.
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25
Cool briefly then serve or prepare in advance and reheat for 10 minutes in a 400 degree oven before serving.
