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Recipe for :

Petits Escargots en Cocotte Lutée
 

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - click here

" . . . also in Saveurs & Terroirs de Bourgogne was an escargot dish that resembles a traditional, thick oyster stew. The golden puff pastry top makes an impressive presentation. This is not a dish to serve as part of a heavy meal since it could be used in the dictionary as the definition of rich".

Ingredients

1/2 tablespoon butter
2 shallots, minced
1 clove garlic, minced
1 tablespoon lemon juice
1 cup white wine
5 ounces white mushrooms, 3/8" cubes
5 ounces oyster mushrooms, 3/8" pieces
salt and freshly ground pepper
1 cup cream
1 tomato, peeled, seeded, crushed
30 escargots de Bourgogne
1/2 tablespoon minced chives
1 tablespoon minced parsley
1/2 tablespoon minced chervil
1 sheet puff pastry
1 beaten egg yolk

Method
  • Preheat oven to 400°F
  • In a heavy sauce pan, melt butter over medium heat. Sweat shallots and garlic for 5 minutes. Add lemon juice and white wine. Reduce by three-fourths. Add mushrooms, salt and pepper. Cook on high heat for 4 to 5 minutes. Add cream, bring to a boil and set aside.
  • Divide tomato, escargots and herbs into two deep, ovenproof soup bowls. Divide mushroom mixture into the same bowls.
  • Roll out puff pastry large enough to make two rounds, 1" larger in diameter than the soup bowls. Brush a 1/2" border of egg wash on the rounds and carefully place, egg-side down, over the bowls. Seal well. Brush pastry dough with egg wash.
  • Bake for 7 to 8 minutes until the dough is puffed and brown. Serve warm.

Serves 2

Source:
Saveurs & Terroirs de Bourgogne

To visit the à la carte web site - click here

 
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