Feuillete D'escargots Et Cepes Au Santenay
1/2 pound Puff Pastry
1 large egg yolk
1 1/2 teaspoons water, cold
5 tablespoons butter, unsalted
1/4 cup shallot, chopped, fine
1/2 pound chantarelle mushrooms, coarsely chopped (about 3 ½ cups)
3 cepes, fresh, sliced
24 snails, (1 - 7 1/2 oz can, drained and rinsed)
3 tablespoons cognac, plus more as needed
3/4 cup Santenay or red wine
Salt (to taste)
Pepper (to taste)
4 large mushrooms, stems trimmed flush with caps, caps fluted
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon butter
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.
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.