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  Recipe Home » Soups » Escargot - Chanterelle Stew
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  Escargot - Chanterelle Stew
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
Ingredients:
1/2 lb 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
Instructions:
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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