| 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 | T | Cold butter, unsalted cut |
| into small piece | ||
| Salt and white pepper | ||
| 1 | Escargots, 7 to 8 ounces* | |
| rinsed | ||
| 4 | Artichoke hearts, cooked | |
| quartered | ||
| 1 | T | Parsley, chopped |
| 1 | T | Garlic, finely chopped |
| 4 | Boat shaped puff pastry | |
| shells** barquettes | ||
| 4 | T | 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 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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