Feuillete d'escargots et cepes au santenay Recipe

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Feuillete d'escargots et cepes au santenay

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Appetizers, Seafood

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Ingredients:

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

Procedures:

1	* other wild or cultivated mushrooms may be substituted ** see recipes for puff pastry, bordelaise sauce, and veal stock.
2	For feuilletes: =============== roll out your puff pastry to large rectangle, 1/8-inch thick.
3	Use a 5-inch oval or 4-inch round cutter to cut out 4 pieces of pastry.
4	Place them on a baking sheet.
5	Stir together the egg yolk and water and lightly brush the pastry with this egg wash.
6	Chill pastry for 30 minutes.
7	Preheat oven to 400°F.
8	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).
9	Cool them on a rack.
10	In a saucepan, heat 3 tablespoons of butter over medium-high heat and add the shallot, stirring until wilted (about 2 minutes).
11	Add the chanterelles and cepes and stir until quite dry (6 to 8 minutes).
12	Add snails and toss well.
13	Add 3 tablespoons of cognac, light the alcohol carefully with a long handled match, and cook 1 to 2 minutes.
14	Transfer this mixture to a sieve placed over a bowl and return the pan to heat.
15	Add red wine and reduce by half, scraping up any browned bits in the pan (about 4 minutes).
16	Add bordelaise sauce, or veal stock and reduce until thickened enough to coat a spoon lightly, 3 to 5 minutes.
17	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.
18	For garnish: ============ slice the tops off of the feuilletes and scoop out insides.
19	Return feuillettes and their lids to the oven briefly to reheat.
20	In a small saucepan, combine the mushrooms, water, lemon juice and 1 tablespoon of butter.
21	Bring to a boil over medium-high heat; cover and cook, shaking the pan occasionally, until just tender (about 4 minutes).
22	Remove the mushrooms; drain them and cut them into thick slices.
23	To assemble: ============ add the snail-mushroom mixture to your sauce and bring it all to a simmer.
24	Place heated pastry shells on 4 heated plates and fill with snail mixture.
25	Garnish with mushroom slices by overlapping them along 1 edge of each shell.
26	Spoon any remaining sauce over, replace lids at a slight angle, and serve immediately