Escargot chanterelle stew

2 servings

Ingredients

QuantityIngredient
½poundsChanterelles; trimmed
4tablespoonsButter
8Parsley stems;finely chopped
5Scallions; finely chopped
1Clove garlic; finely chopped
16Snails
2tablespoonsFlour
2cupsChicken stock
1cupDry white wine
1teaspoonBasil
2Cloves
1teaspoonThyme
1Bay leaf
Salt and white pepper
3Egg yolks
1tablespoonWhite vinegar
3tablespoonsCream

Directions

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.