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Escargot- Chanterelle Stew

A home-style Escargot- Chanterelle Stew made with Butter, Garlic Finely Chopped, Flour, Chicken Stock, and White Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 tbsp
• 1 clove
• 2 tbsp
• 2 cup
• 1 tbsp
• 3 tbsp

Method (preview)

1. 1

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

2. 2

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

3. 3

   Add the flour and stir until the flour looks gritty.

4. 4

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

5. 5

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

6. 6

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

7. 7

   Stir until creamy and silken.

8. 8

   Serve in shallow bowls, garnished with the chanterelle slices.