Title: Feuillete D'escargots Et Cepes Au Santenay
Categories: Appetizer Seafood
Yield: 4 Servings
| 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 * - coarsely chopped, - (about 3 1/2 |
| 3 | | Cepes, fresh, sliced |
| 24 | | Snails, (1 - 7 1/2 oz - can), drained, rinsed |
| 3 | tb | Cognac, plus more as - 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 - flush with caps, caps - fluted |
| 2 | tb | Water |
| 1 | tb | Juice, lemon |
| 1 | tb | Butter |
* Other wild or cultivated mushrooms may be substituted
** See recipes for Puff Pastry, Bordelaise Sauce, and Veal Stock. For
Feuilletes: ===============
Roll out your puff pastry to large rectangle, 1/8-inch thick. Use a
5-inch oval or 4-inch round cutter to cut out 4 pieces of pastry. Place
them on a baking sheet. Stir together the egg yolk and water and lightly
brush the pastry with this egg wash. Chill pastry for 30 minutes.
Preheat oven to 400 F. Bake feuilletes for 20 minutes, then lower the
temperature to 350 F and continue to bake until they've turned golden brown
(about 5 to 10 minutes longer.) Cool them on a rack.
In a saucepan, heat 3 tablespoons of butter over medium-high heat and
add the shallot, stirring until wilted (about 2 minutes.) Add the
chanterelles and cepes and stir until quite dry (6 to 8 minutes.) Add
snails and toss well.
Add 3 tablespoons of Cognac, light the alcohol carefully with a long
handled match, and cook 1 to 2 minutes. Transfer this mixture to a sieve
placed over a bowl and return the pan to heat. Add red wine and reduce by
half, scraping up any browned bits in the pan (about 4 minutes.)
Add Bordelaise sauce, or veal stock and reduce until thickened enough
to coat a spoon lightly, 3 to 5 minutes. Remove the pan from the heat,
swirl in the remaining butter a little at a time, and adjust seasonings to
taste with salt and pepper and a few drops of Cognac. For Garnish:
============
Slice the tops off of the feuilletes and scoop out insides. Return
feuillettes and their lids to the oven briefly to reheat. In a small
saucepan, combine the mushrooms, water, lemon juice and 1 tablespoon of
butter. Bring to a boil over medium-high heat; cover and cook, shaking the
pan occasionally, until just tender (about 4 minutes.) Remove the
mushrooms; drain them and cut them into thick slices. To Assemble:
============
Add the snail-mushroom mixture to your sauce and bring it all to a
simmer. Place heated pastry shells on 4 heated plates and fill with snail
mixture. Garnish with mushroom slices by overlapping them along 1 edge of
each shell. Spoon any remaining sauce over, replace lids at a slight
angle, and serve immediately.