Escargot- Chanterelle Stew

2 hours Prep: 30 minutes Cook: 2 hours

377 calories per serving view nutrition facts

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1/2	pound	chanterella	trimmed
4	tablespoons	butter
8	each	parsley leaves	stems, finely chopped
5	each	scallions, spring or green onions	finely chopped
1	each	garlic clove
16	each	snails
2	tablespoons	flour, all-purpose
2	cups	chicken broth
1	cup	white wine	dry
1	teaspoon	basil
2	each	cloves
1	teaspoon	thyme
1	each	bay leaf
1	x	salt and white pepper
3	each	egg yolks
1	tablespoon	white vinegar
3	tablespoons	cream

Slice a few of the chanterelles and cook them in the butter for 5 minutes.

Skim the slices from the pan and reserve for garnishing the stew.

Add the parsley stems, scallions, garlic, snails and the remaining chanterelles to the butter and cook for 5 minutes.

Add the flour and stir until the flour looks gritty.

Slowly add the chicken stock, wine, herbs and spices, season to taste, and simmer for 2 hours.

Beat the egg yolks, vinegar and cream together and stir in a little of the simmering liquid.

Turn the heat to the lowest point and add the egg yolk mixture to the stew.

Stir until creamy and silken. Serve in shallow bowls, garnished with the chanterelle slices.

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Serving Size 348g

Amount per Serving

Calories 377 72% of calories from fat