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Рецепт Feuillete D'escargots Et Cepes Au Santenay
by Global Cookbook

Feuillete D'escargots Et Cepes Au Santenay
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Ингредиенты

  • 1/2 lb Puff Pastry **
  • 1 lrg Egg yolk
  • 1 1/2 tsp Water, cool
  • 5 Tbsp. Butter, unsalted
  • 1/4 c. Shallot, minced, fine
  • 1/2 lb Mushrooms, chanterelles * coarsely minced, (about 3 1/2 c.)
  • 3 x Cepes, fresh, sliced
  • 24 x Snails, (1 - 7 1/2 ounce can), liquid removed, rinsed
  • 3 Tbsp. Cognac, plus more as needed
  • 3/4 c. Santenay Or possibly
  • 3/4 c. Wine, red, full-bodied
  • 1 c. Sauce, Bordelaise ** Or possibly
  • 1 c. Stock, veal ** Salt (to taste) Pepper (to taste)
  • 4 lrg Mushrooms, stems trimmed flush with caps, caps fluted
  • 2 Tbsp. Water
  • 1 Tbsp. Juice, lemon
  • 1 Tbsp. Butter

Инструкции

  1. Other wild or possibly cultivated mushrooms may be substituted
  2. See recipes for Puff Pastry, Bordelaise Sauce, and Veal Stock.
  3. For Feuilletes:Roll out your puff pastry to large rectangle, 1/8-inch thick. Use a 5-inch oval or possibly 4-inch round cutter to cut out 4 pcs of pastry.
  4. Place them on a baking sheet. Stir together the egg yolk and water and lightly brush the pastry with this egg wash. Refrigeratepastry for 30 min.
  5. Preheat oven to 400 F. Bake feuilletes for 20 min, then lower the temperature to 350 F and continue to bake till they've turned golden (about 5 - 10 min longer.) Cold them on a rack.
  6. In a saucepan, heat 3 Tbsp. of butter over medium-high heat and add in the shallot, stirring till wilted (about 2 min.) Add in the chanterelles and cepes and stir till quite dry (6 to 8 min.) Add in snails and toss well.
  7. Add in 3 Tbsp. of Cognac, light the alcohol carefully with a long handled match, and cook 1 to 2 min. Transfer this mix to a sieve placed over a bowl and return the pan to heat. Add in red wine and reduce by half, scraping up any browned bits in the pan (about 4 min.)
  8. Add in Bordelaise sauce, or possibly veal stock and reduce till thickened sufficient to coat a spoon lightly, 3 to 5 min. Remove the pan from the heat, swirl in the remaining butter a little at a time, and adjust seasonings to taste with salt and pepper and a few drops of Cognac.
  9. For Garnish:Slice the tops off of the feuilletes and scoop out insides. Return feuillettes and their lids to the oven briefly to reheat. In a small saucepan, combine the mushrooms, water, lemon juice and 1 Tbsp. of butter. Bring to a boil over medium-high heat; cover and cook, shaking the pan occasionally, till just tender (about 4 min.) Remove the mushrooms; drain them and cut them into thick slices.
  10. To Assemble:Add in the snail-mushroom mix to your sauce and bring it all to a simmer. Place heated pastry shells on 4 heated plates and fill with snail mix. Garnish with mushroom slices by overlapping them along 1 edge of each shell. Spoon any remaining sauce over, replace lids at a slight angle, and serve immediately.