Escargot - Chanterelle Stew Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Chanterelles, trimmed
4 tbsp: Butter,
8: Parsley stems, finely chopped
5: Scallions, finely chopped
1 Clove: garlic, finely chopped
16: Snails,
2 tbsp: Flour,
2 cup: Chicken stock,
1 cup: Dry white wine,
1 tsp: Basil,
2 Cloves: ,
1 tsp: Thyme,
1: Bay leaf,
Salt and white pepper,
3: Egg yolks,
1 tbsp: White vinegar,
3 tbsp: Cream,
Directions:
Slice a few of the chanterelles and cook them in the butter for 5
minutes. Skim the slices from the pan and reserve for garnishing the
stew. Add the parsley stems, scallions, garlic, snails and the
remaining chanterelles to the butter and cook for 5 minutes. Add the
flour and stir until the flour looks gritty. Slowly add the chicken
stock, wine, herbs and spices, season to taste, and simmer for 2
hours.
Beat the egg yolks, vinegar and cream together and stir in a little
of the simmering liquid. Turn the heat to the lowest point and add
the egg yolk mixture to the stew. Stir until creamy and silken. Serve
in shallow bowls, garnished with the chanterelle slices.
Source: The Captain Whidley Inn, Washington state. From: "American
Bistro", an Irene Chalmers book, Contemporary Books, Inc.
Source from luhu.jp
minutes. Skim the slices from the pan and reserve for garnishing the
stew. Add the parsley stems, scallions, garlic, snails and the
remaining chanterelles to the butter and cook for 5 minutes. Add the
flour and stir until the flour looks gritty. Slowly add the chicken
stock, wine, herbs and spices, season to taste, and simmer for 2
hours.
Beat the egg yolks, vinegar and cream together and stir in a little
of the simmering liquid. Turn the heat to the lowest point and add
the egg yolk mixture to the stew. Stir until creamy and silken. Serve
in shallow bowls, garnished with the chanterelle slices.
Source: The Captain Whidley Inn, Washington state. From: "American
Bistro", an Irene Chalmers book, Contemporary Books, Inc.
Source from luhu.jp
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Soups