Escargots En Barquette (Snails Go Boating)

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Escargots En Barquette (Snails Go Boating) Ingredients

1/3 c Shallots; finely diced	4 Artichoke hearts; cooked,
1 c Dry white wine	1 tb Parsley; chopped
1/2 c Whipping cream	1 tb Garlic; finely chopped
12 tb Cold butter; unsalted, cut	4 Boat shaped puff pastry
Salt and white pepper	4 tb Blue cheese; such as
1 cn Escargots; (7 to 8 ounces)*,

Instructions for Escargots En Barquette (Snails Go Boating)

* 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 Typed and Busted by Carriej999@AOL.com Recipe by: Chef Reinhard Barthel, Jr., Cafe 36, LaGrange, IL Posted to MC-Recipe Digest by Carriej999 on Apr 26, 1998

Main Ingredient: OatsCuisine: Uncategorized

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