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Ingredients
- 1/2 lb Puff Pastry **
- 1 lrg Egg yolk
- 1 1/2 tsp Water, cool
- 5 Tbsp. Butter, unsalted
- 1/4 c. Shallot, minced, fine
- 1/2 lb Mushrooms, chanterelles * coarsely minced, (about 3 1/2 c.)
- 3 x Cepes, fresh, sliced
- 24 x Snails, (1 - 7 1/2 ounce can), liquid removed, rinsed
- 3 Tbsp. Cognac, plus more as needed
- 3/4 c. Santenay Or possibly
- 3/4 c. Wine, red, full-bodied
- 1 c. Sauce, Bordelaise ** Or possibly
- 1 c. Stock, veal ** Salt (to taste) Pepper (to taste)
- 4 lrg Mushrooms, stems trimmed flush with caps, caps fluted
- 2 Tbsp. Water
- 1 Tbsp. Juice, lemon
- 1 Tbsp. Butter
Directions
- * Other wild or possibly cultivated mushrooms may be substituted
- ** See recipes for Puff Pastry, Bordelaise Sauce, and Veal Stock.
- For Feuilletes:Roll out your puff pastry to large rectangle, 1/8-inch thick. Use a 5-inch oval or possibly 4-inch round cutter to cut out 4 pcs of pastry.
- Place them on a baking sheet. Stir together the egg yolk and water and lightly brush the pastry with this egg wash. Refrigeratepastry for 30 min.
- Preheat oven to 400 F. Bake feuilletes for 20 min, then lower the temperature to 350 F and continue to bake till they've turned golden (about 5 - 10 min longer.) Cold them on a rack.
- In a saucepan, heat 3 Tbsp. of butter over medium-high heat and add in the shallot, stirring till wilted (about 2 min.) Add in the chanterelles and cepes and stir till quite dry (6 to 8 min.) Add in snails and toss well.
- Add in 3 Tbsp. of Cognac, light the alcohol carefully with a long handled match, and cook 1 to 2 min. Transfer this mix to a sieve placed over a bowl and return the pan to heat. Add in red wine and reduce by half, scraping up any browned bits in the pan (about 4 min.)
- Add in Bordelaise sauce, or possibly veal stock and reduce till thickened sufficient to coat a spoon lightly, 3 to 5 min. 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.
- 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 Tbsp. of butter. Bring to a boil over medium-high heat; cover and cook, shaking the pan occasionally, till just tender (about 4 min.) Remove the mushrooms; drain them and cut them into thick slices.
- To Assemble:Add in the snail-mushroom mix to your sauce and bring it all to a simmer. Place heated pastry shells on 4 heated plates and fill with snail mix. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 4 servings | |
| Calories 645 | |
| Calories from Fat 361 | 56% |
| Total Fat 40.5g | 51% |
| Saturated Fat 16.92g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 375mg | 16% |
| Potassium 482mg | 14% |
| Total Carbs 50.8g | 14% |
| Dietary Fiber 2.4g | 8% |
| Sugars 20.82g | 14% |
| Protein 8.62g | 14% |
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