Feuillete D'Escargots Et Cepes Au Santenay Recipe

* Other wild or cultivated mushrooms may be substituted ** See recipes for Puff Pastry, Bordelaise Sauce, and Veal Stock.

For Feuilletes:

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.)

Step 5

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.

Things You'll Need

  • 1/2lb Puff Pastry **
  • 1lg Egg yolk
  • 1 1/2ts Water, cold
  • 5tb Butter, unsalted
  • 1/4c Shallot, chopped, fine
  • 1/2lb Mushrooms, chanterelles *
  • -- coarsely chopped,
  • -- (about 3 1/2 cups)
  • 3ea Cepes, fresh, sliced
  • 24ea Snails, (1 - 7 1/2 oz
  • -- can), drained, rinsed
  • 3tb Cognac, plus more as
  • -- needed
  • 3/4c Santenay OR
  • 3/4c Wine, red, full-bodied
  • 1c Sauce, Bordelaise ** OR
  • 1c Stock, veal **
  • Salt (to taste)
  • Pepper (to taste)
  • 4lg Mushrooms, stems trimmed
  • -- flush with caps, caps
  • -- fluted
  • 2tb Water
  • 1tb Juice, lemon
  • 1tb Butter

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