Yield: 4 Servings
Measure | Ingredient |
---|---|
⅓ cup | Shallots; finely diced |
1 cup | Dry white wine |
½ cup | Whipping cream |
12 tablespoons | Cold butter; unsalted, cut into small piece |
\N \N | Salt and white pepper |
1 can | Escargots; (7 to 8 ounces)*, rinsed |
4 \N | Artichoke hearts; cooked, quartered |
1 tablespoon | Parsley; chopped |
1 tablespoon | Garlic; finely chopped |
4 \N | Boat shaped puff pastry shells**; (barquettes) |
4 tablespoons | Blue cheese; such as gorgonzola, crumbled |
* Substitute 12 ounces fresh bay scallops ** Or round pastry shells (Sold in specialty food markets or bakeries) Heat an oven to 350øF. Prepare the sauce. In a small, heavy bottomed saucepan, combine shallots and white wine. Bring wine to a boil and reduce until shallots are soft and the wine is almost entirely evaporated. Add cream and boil to reduce by a quarter. Whisking off and on the heat to prevent the butter from liquefying, beat 11½ tablespoons butter into the cream and shallots mixture. Strain, season to taste with salt and pepper, and keep warm in the top of a double boiler set over warm but not boiling water.
Heat remaining ½ tablespoon butter in a saute pan. Add escargots, artichoke pieces, parsley and garlic. Cook and stir over medium high heat, adding a little wine as needed to prevent burning.
Place barquettes (shells) on a baking sheet. Fill each with the escargot mixture and top with crumbled cheese. Heat in the oven until the cheese melts, 1 to 2 minutes.
Make a pool with ¼ cup sauce in the center of each of 4 plates. Pose a barquette atop the sauce in the center of each plate. Scatter any remaining escargot mixture around the barquettes.
Serve with a sauvignon blanc from California such as St. Supery.
Published in Chicago Tribune Magazine 4/26/98 Typed and Busted by Carriej999@...
Recipe by: Chef Reinhard Barthel, Jr., Cafe 36, LaGrange, IL Posted to MC-Recipe Digest by Carriej999 <Carriej999@...> on Apr 26, 1998