*  Exported from  MasterCook  *
 
                        ESCARGOT - CHANTERELLE STEW
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Chanterelles -- trimmed
    4       tb           Butter
    8                    Parsley stems -- finely chopped
    5                    Scallions -- finely chopped
    1                    Clove garlic -- finely chopped
   16                    Snails
    2       tb           Flour
    2       c            Chicken stock
    1       c            Dry white wine
    1       t            Basil
    2                    Cloves
    1       t            Thyme
    1                    Bay leaf
                         Salt and white pepper
    3                    Egg yolks
    1       tb           White vinegar
    3       tb           Cream
 
   Slice a few of the chanterelles and cook them in the
   butter for 5 minutes. Skim the slices from the pan and
   reserve for garnishing the stew. Add the parsley
   stems, scallions, garlic, snails and the remaining
   chanterelles to the butter and cook for 5 minutes. Add
   the flour and stir until the flour looks gritty.
   Slowly add the chicken stock, wine, herbs and spices,
   season to taste, and simmer for 2 hours.
   
   Beat the egg yolks, vinegar and cream together and
   stir in a little of the simmering liquid.  Turn the
   heat to the lowest point and add the egg yolk mixture
   to the stew. Stir until creamy and silken. Serve in
   shallow bowls, garnished with the chanterelle slices.
   
   Source: The Captain Whidley Inn, Washington state.
   From: “American Bistro”, an Irene Chalmers book,
   Contemporary Books, Inc.
  
 
 
                    - - - - - - - - - - - - - - - - - -