Place snails in a strainer and rinse.
Drain well.
Place in a small bowl and combine with the brandy, marjoram, thyme, tarragon, garlic, salt, and pepper.
Cover and refrigerate 1 or 2 days, turning occasionally during this period.
Two or three hours before serving, begin assembling hors d'oeuvres.
Roll out cold puff pastry dough until very thin (approximately 1/16 inch thick).
When rolled out, place dough on a cookie sheet and refrigerate 1 or 2 hours, allowing pastry dough time to relax and chill.
When chilled, take dough out of the refrigerator.
Cut into 24 circles, each 2 1/2 to 3 inches in diameter.
Preheat the oven to 425 degrees.
Place 1 teaspoon goose liver pate on each of the circles.
Top with a drained, marinated snail.
Sprinkle on a little parsley.
Pull sides of the dough up and over to completely enclose the snail.
Press edges together to seal shut.
Place Escargots en Croute on a baking sheet, seam side down, and bake in preheated oven until crisp and brown, approximately 12 to 15 minutes.