Escargot- Chanterelle Stew
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
Ingredients
- 1/2lbchanterelles -- trimmed
- 4tbsp butter
- 8parsley stems -- finely chopped
- 5scallions -- finely chopped
- 1Clovegarlic -- finely chopped
- 16snails
- 2tbsp flour
- 2cup chicken stock
Directions
- 1
1/2 lb Chanterelles -- trimmed 4 tb Butter 8 Parsley stems -- finely chopped 5 Scallions -- finely chopped 1 Clove garlic -- finely chopped
- 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