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Escargot – Chanterelle Stew

Escargot - Chanterelle Stew recipe image
This International soup features Chanterelles; trimmed, Butter, Stems;finely chopped, Scallions; finely chopped, Garlic; finely chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 551.8
Description
This International soup features Chanterelles; trimmed, Butter, Stems;finely chopped, Scallions; finely chopped, Garlic; finely chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 pound Chanterelles; trimmed
  • 4 tablespoon Butter
  • 8 Parsley Stems;finely chopped
  • 5 Scallions; finely chopped
  • 1 Clove Garlic; finely chopped
  • 16 Snails
  • 2 tablespoon Flour
  • 2 cup Chicken stock
  • 1 cup Dry white wine
  • 1 teaspoon Basil
  • 2 Cloves
  • 1 teaspoon Thyme
  • 1 Bay Leaf
Directions
  1. 1
    Salt and white pepper 3 Egg yolks 1 tb White vinegar 3 tb
  2. 2
    Slice a few of the chanterelles and
  3. 3
    cook them in the butter for 5 minutes.
  4. 4
    Skim the slices from the pan and reserve for garnishing the stew.
  5. 5
    Add the parsley stems, scallions, garlic, snails and the remaining chanterelles to the butter and
  6. 6
    cook for 5 minutes.
  7. 7
    Add the flour and stir until the flour looks gritty.
  8. 8
    Slowly add the chicken stock, wine, herbs and spices, season to taste, and simmer for 2 hours.
  9. 9
    Beat the egg yolks, vinegar and cream together and stir in a little of the simmering liquid.
  10. 10
    Turn the heat to the lowest point and add the egg yolk mixture to the stew.
  11. 11
    Stir until creamy and silken.
  12. 12
    Serve in shallow bowls, garnished with the chanterelle slices.
  13. 13
    Bistro", an Irene Chalmers book, Contemporary Books, Inc

Nutrition Facts

Servings 2

Amount Per Serving
Calories 551.8kcal
% Daily Value *
Total Fat 28.7g45%
Saturated Fat 12.0g60%
Cholesterol 139.1mg47%
Sodium 202.2mg9%
Total Carbohydrate 26.6g9%
Dietary Fiber 6.9g28%
Sugars 0.4g
Protein 35.4g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: basil, butter, chanterelle, chanterelles, chicken, chopped, cloves, dry, escargot, finely, flour, garlic, international, leaf, scallions, simmering, snails, soup, stemsfinely, stew
Read it online: https://www.chefs-mate.com/recipe/escargot-chanterelle-stew/