| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
|
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Shallots; finely diced |
| 1 |
c |
Dry white wine |
| 1/2 |
c |
Whipping cream |
| 12 |
tb |
Cold butter; unsalted, cut into small piece |
|
|
Salt and white pepper |
| 1 |
cn |
Escargots; (7 to 8 ounces)*, rinsed |
| 4 |
|
Artichoke hearts; cooked, quartered |
| 1 |
tb |
Parsley; chopped |
| 1 |
tb |
Garlic; finely chopped |
| 4 |
|
Boat shaped puff pastry shells**; (barquettes) |
| 4 |
tb |
Blue cheese; such as gorgonzola, crumbled |
INSTRUCTIONS
* Substitute 12 ounces fresh bay scallops
** Or round pastry shells (Sold in specialty food markets or bakeries)
Heat an oven to 350°F. 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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