Escargot- Chanterelle Stew

* Exported from MasterCook *

ESCARGOT - CHANTERELLE STEW

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Chanterelles -- trimmed
4 tb Butter
8 Parsley stems -- finely chopped
5 Scallions -- finely chopped
1 Clove garlic -- finely chopped
16 Snails
2 tb Flour
2 c Chicken stock
1 c Dry white wine
1 t Basil
2 Cloves
1 t Thyme
1 Bay leaf
Salt and white pepper
3 Egg yolks
1 tb White vinegar
3 tb Cream

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.



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