Feuillete D'escargots Et Cepes Au Santenay
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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
1 cup Bordelaise Sauce, or veal stock
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

Preparation

1 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. 2 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. 3 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. 4 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. 5 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.) 6 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. 7 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. 8 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.

About


Other wild or cultivated mushrooms may be substituted for the chantarelles.