Escargot - chanterelle stew Recipe

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Escargot - chanterelle stew

Artist:	_	Yield:	2
Categories:	Entrees, Soups & Stews	Rating:	0
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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

Procedures:

1	Slice a few of the chanterelles and cook them in the butter for 5 minutes.
2	Skim the slices from the pan and reserve for garnishing the stew.
3	Add the parsley stems, scallions, garlic, snails and the remaining chanterelles to the butter and cook for 5 minutes.
4	Add the flour and stir until the flour looks gritty.
5	Slowly add the chicken stock, wine, herbs and spices, season to taste, and simmer for 2 hours.
6	Beat the egg yolks, vinegar and cream together and stir in a little of the simmering liquid.
7	Turn the heat to the lowest point and add the egg yolk mixture to the stew.
8	Stir until creamy and silken.
9	Serve in shallow bowls, garnished with the chanterelle slices.