Feuillete D'escargots Et Cepes Au Santenay
Other wild or cultivated mushrooms may be substituted for the chantarelles.
Total Steps
8
Ingredients
17
Tools Needed
4
Ingredients
- 1 tablespoon <a href="/food/3XTHR638/butter">butter</a>
- 1 tablespoon <a href="/food/PCGHNLWF/lemon-juice">lemon juice</a>
- 2 tablespoon <a href="/food/PXTR53Z5/water">water</a>
- 0 <a href="/food/SWV3CGDQ/pepper">Pepper</a> (to taste)
- 4 large <a href="/food/5VPPLRDH/mushrooms">mushrooms</a>, stems trimmed flush with caps, caps fluted
- 0 <a href="/food/XBPNFKYS/salt">Salt</a> (to taste)
- 1 cup <a href="/recipe/7Q2NRNFR/bordelaise-sauce">Bordelaise Sauce</a>, or <a href="/recipe/DYZ5T44N/veal-stock">veal stock</a>
- 0.75 cup Santenay or <a href="/food/DD8CWYRZ/red-wine">red wine</a>
- 3 tablespoon <a href="/food/3RPJ8BC7/cognac">cognac</a>, plus more as needed
- 24 snails, (1 - 7 1/2 oz can, drained and rinsed)
- 3 cepes, fresh, sliced
- 0.5 pound <a href="/food/D6FH3KSF/puff-pastry">Puff Pastry</a>
- 1 large <a href="/food/RLJKG6JT/egg-yolk">egg yolk</a>
- 1.5 teaspoon <a href="/food/PXTR53Z5/water">water</a>, cold
- 5 tablespoon <a href="/food/3XTHR638/butter">butter</a>, unsalted
- 0.25 cup <a href="/food/SF56L7ZR/shallot">shallot</a>, chopped, fine
- 0.5 pound chantarelle <a href="/food/5VPPLRDH/mushrooms">mushrooms</a>, coarsely chopped (about 3 ½ cups)
Instructions
Step 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 <a href="/technique/XZBDDD5G/cut">cut</a> out 4 pieces of pastry.
Step 2
Place them on a <a href="/technique/RNT367Z2/baking">baking</a> sheet. <a href="/technique/DRM2WPZ4/stir">Stir</a> together the egg yolk and water and lightly brush the pastry with this <a href="/technique/5CHQX6CC/egg-wash">egg wash.</a> <a href="/technique/FK6MC4B6/chill">Chill</a> pastry for 30 minutes.
Step 3
<a href="/technique/H3S4YV46/preheat-oven">Preheat oven</a> to 400 F. <a href="/technique/RNT367Z2/bake">Bake</a> feuilletes for 20 minutes, then lower the temperature to 350 F and continue to <a href="/technique/RNT367Z2/bake">bake</a> until they've <a href="/technique/B52FHCF2/turned">turned</a> golden <a href="/technique/D434P8MH/brown">brown</a> (about 5 to 10 minutes longer.) <a href="/technique/GZFHJC5K/cool">Cool</a> them on a rack.
Step 4
In a saucepan, <a href="/technique/XZFHRHHF/heat">heat</a> 3 tablespoons of butter over medium-high <a href="/technique/XZFHRHHF/heat">heat</a> and add the shallot, <a href="/technique/DRM2WPZ4/stirring">stirring</a> until wilted (about 2 minutes.) Add the chanterelles and cepes and <a href="/technique/DRM2WPZ4/stir">stir</a> until quite <a href="/technique/RF7SRX43/dry">dry</a> (6 to 8 minutes.) Add snails and toss well.
Step 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 <a href="/technique/XZFHRHHF/heat">heat.</a> Add red wine and <a href="/technique/HNS4RD8W/reduce">reduce</a> by half, scraping up any <a href="/technique/D434P8MH/browned">browned</a> bits in the pan (about 4 minutes.)
Step 6
Add Bordelaise sauce, or veal stock and <a href="/technique/HNS4RD8W/reduce">reduce</a> until <a href="/technique/LXP6HLBF/thickened">thickened</a> enough to <a href="/technique/6BTCX64M/coat">coat</a> a <a href="/technique/NX588QBK/spoon">spoon</a> lightly, 3 to 5 minutes. Remove the pan from the <a href="/technique/XZFHRHHF/heat">heat</a>, swirl in the remaining butter a little at a time, and adjust <a href="/technique/MYJ2HRB7/seasoning">seasonings</a> to <a href="/technique/WDCS6JL5/taste">taste</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper and a few drops of Cognac.
Step 7
For Garnish:Slice the <a href="/technique/R34ZSY3M/top">tops</a> off of the feuilletes and <a href="/technique/G463W56J/scoop">scoop</a> out insides. Return feuillettes and their lids to the oven briefly to reheat. In a small saucepan, combine the mushrooms, water, lemon <a href="/technique/QDWRNXYW/juice">juice</a> and 1 tablespoon of butter. Bring to a <a href="/technique/W7VKDJHH/boil">boil</a> over medium-high <a href="/technique/XZFHRHHF/heat">heat;</a> cover and cook, shaking the pan occasionally, until just tender (about 4 minutes.) Remove the mushrooms; drain them and <a href="/technique/XZBDDD5G/cut">cut</a> them into thick <a href="/technique/3JDX2Q84/slice">slices</a>.
Step 8
To Assemble:Add the snail-mushroom mixture to your sauce and bring it all to a <a href="/technique/GFSF4J5F/simmer">simmer.</a> Place <a href="/technique/XZFHRHHF/heated">heated</a> pastry <a href="/technique/8PC5SQSH/shell">shells</a> on 4 <a href="/technique/XZFHRHHF/heated">heated</a> <a href="/technique/ZJ3WDM5Q/plate">plates</a> and fill with snail mixture. <a href="/technique/HZXPVMNR/garnish">Garnish</a> with mushroom <a href="/technique/3JDX2Q84/slice">slices</a> by overlapping them along 1 edge of each <a href="/technique/8PC5SQSH/shell">shell.</a> <a href="/technique/NX588QBK/spoon">Spoon</a> any remaining sauce over, replace lids at a slight angle, and <a href="/technique/Y6MVNCHX/serve">serve</a> immediately.