Escargots En Cercueils

Ingredients

36 snails
120 gr chardonnay
1 onion
1 shallot
2 garlic
180 gr puff pastry
1 egg yolk
45 ml milk
170 gr butter
45 gr hazelnuts
45 gr parsley
36 circles using
2 floured cutter
3/4 from edge
1/2 remove from heat
2 of butter
1 at a time

Instructions

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.