Ingredients
- 36 snails
- 36 circles using
- 2 garlic (cloves)
- 2 of butter (pieces)
- 2 floured cutter
- 1 at a time
- 1 onion
- 1 shallot
- 1 egg yolk
- 3/4 from edge
- 1/2 remove from heat (pan)
- 180 gr puff pastry
- 170 gr butter
- 120 gr chardonnay
- 45 ml milk
- 45 gr hazelnuts (chopped toasted)
- 45 gr parsley (minced fresh)
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.
