Feuillete D'escargots Et Cepes Au Santenay
| Yield: | 4 Servings |
| Categories: | Appetizers, Seafood |
| 1/2 | lb | Puff Pastry ** |
| 1 | lg | Egg yolk |
| 1 1/2 | ts | Water, cold |
| 5 | tb | Butter, unsalted |
| 1/4 | c | Shallot, chopped, fine |
| 1/2 | lb | Mushrooms, chanterelles * |
| DIVIDER | -- coarsely chopped, | |
| DIVIDER | -- (about 3 1/2 cups) | |
| 3 | Cepes, fresh, sliced | |
| 24 | Snails, (1 - 7 1/2 oz | |
| DIVIDER | -- can), drained, rinsed | |
| 3 | tb | Cognac, plus more as |
| DIVIDER | -- needed | |
| 3/4 | c | Santenay OR |
| 3/4 | c | Wine, red, full-bodied |
| 1 | c | Sauce, Bordelaise ** OR |
| 1 | c | Stock, veal ** |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| GARNISH | ||
| 4 | lg | Mushrooms, stems trimmed |
| DIVIDER | -- flush with caps, caps | |
| DIVIDER | -- fluted | |
| 2 | tb | Water |
| 1 | tb | Juice, lemon |
| 1 | tb | Butter |
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