Escargots En Cercueils ( Snails in Puff Pastr
INGREDIENTS:
1/3 c Shallots; finely diced
1 c Dry white wine
1/2 c Whipping cream
12 tb Cold butter; unsalted, cut
-into small piece
Salt and white pepper
1 cn Escargots; (7 to 8 ounces)*,
-rinsed
4 Artichoke hearts; cooked,
-quartered
1 tb Parsley; chopped
1 tb Garlic; finely chopped
4 Boat shaped puff pastry
-shells**; (barquettes)
4 tb Blue cheese; such as
-gorgonzola, crumbled
1/3 c Shallots; finely diced
1 c Dry white wine
1/2 c Whipping cream
12 tb Cold butter; unsalted, cut
-into small piece
Salt and white pepper
1 cn Escargots; (7 to 8 ounces)*,
-rinsed
4 Artichoke hearts; cooked,
-quartered
1 tb Parsley; chopped
1 tb Garlic; finely chopped
4 Boat shaped puff pastry
-shells**; (barquettes)
4 tb Blue cheese; such as
-gorgonzola, crumbled
* Substitute 12 ounces fresh bay scallops
** Or round pastry shells (Sold in specialty food markets or bakeries)
Heat an oven to 350?F. Prepare the sauce. In a small, heavy bottomed saucepan, combine shallots and white wine. Bring wine to a boil and reduce until shallots are soft and the wine is almost entirely evaporated. Add cream and boil to reduce by a quarter. Whisking off and on the heat to prevent the butter from liquefying, beat 11 1/2 tablespoons butter into the cream and shallots mixture. Strain, season to taste with salt and pepper, and keep warm in the top of a double boiler set over warm but not boiling water.
Heat remaining 1/2 tablespoon butter in a saute pan. Add escargots, artichoke pieces, parsley and garlic. Cook and stir over medium high heat, adding a little wine as needed to prevent burning.
Place barquettes (shells) on a baking sheet. Fill each with the escargot mixture and top with crumbled cheese. Heat in the oven until the cheese melts, 1 to 2 minutes.
Make a pool with 1/4 cup sauce in the center of each of 4 plates. Pose a barquette atop the sauce in the center of each plate. Scatter any remaining escargot mixture around the barquettes.
Serve with a sauvignon blanc from California such as St. Supery.
Published in Chicago Tribune Magazine 4/26/98
** Or round pastry shells (Sold in specialty food markets or bakeries)
Heat an oven to 350?F. Prepare the sauce. In a small, heavy bottomed saucepan, combine shallots and white wine. Bring wine to a boil and reduce until shallots are soft and the wine is almost entirely evaporated. Add cream and boil to reduce by a quarter. Whisking off and on the heat to prevent the butter from liquefying, beat 11 1/2 tablespoons butter into the cream and shallots mixture. Strain, season to taste with salt and pepper, and keep warm in the top of a double boiler set over warm but not boiling water.
Heat remaining 1/2 tablespoon butter in a saute pan. Add escargots, artichoke pieces, parsley and garlic. Cook and stir over medium high heat, adding a little wine as needed to prevent burning.
Place barquettes (shells) on a baking sheet. Fill each with the escargot mixture and top with crumbled cheese. Heat in the oven until the cheese melts, 1 to 2 minutes.
Make a pool with 1/4 cup sauce in the center of each of 4 plates. Pose a barquette atop the sauce in the center of each plate. Scatter any remaining escargot mixture around the barquettes.
Serve with a sauvignon blanc from California such as St. Supery.
Published in Chicago Tribune Magazine 4/26/98