INGREDIENTS

INSTRUCTIONS

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 11 1/2  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 1/2 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 1/4 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@AOL.com  Recipe by: Chef
Reinhard Barthel, Jr., Cafe 36, LaGrange, IL  Posted to MC-Recipe
Digest by Carriej999 <Carriej999@aol.com> on Apr  26, 1998

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