Escargot- Chanterelle Stew

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2 hours Prep: 30 minutes Cook: 2 hours
377 calories per serving view nutrition facts
2 servings suggest servings

Ingredients

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

Directions

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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