Name: Escargots En Barquette (Snails Go Boating)
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

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&deg;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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