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Feuillete D'escargots Et Cepes Au Santenay
Yield: 4 servings

1/2 lb puff pastry
1 lg egg yolk
1 1/2 ts water
5 tb butter
1/4 c shallot, chopped fine
1/2 lb chanterelles, coarsely chopped (about 3 1/2 cups)
3 fresh cepes, sliced
24 snails, (7 1/2 oz can), drained, rinsed
3 tb cognac, plus more as needed
3/4 c santenay or 3/4 c red full-bodied wine
1 c Bordelaise sauce or 1 c veal stock
salt (to taste)
pepper (to taste)

4 lg mushrooms, stems trimmed flush with caps, caps fluted
2 tb water
1 tb fresh lemon juice
1 tb butter

Roll out puff pastry to large rectangle, 1/8-inch thick. Use a
5-inch oval or 4-inch round cutter to cut out 4 pieces of pastry.
Place them on a baking sheet. Stir together the egg yolk and water
and lightly brush the pastry with this egg wash. Chill pastry for
30 minutes.

Preheat oven to 400 F. Bake feuilletes for 20 minutes, then lower
the temperature to 350 F and continue to bake until they've turned
golden brown (about 5 to 10 minutes longer.) Cool them on a rack.

In a saucepan, heat 3 tablespoons of butter over medium-high heat
and add the shallot, stirring until wilted (about 2 minutes.) Add
the chanterelles and cepes and stir until quite dry (6 to 8 minutes.)
Add snails and toss well.

Add 3 tablespoons of Cognac, light the alcohol carefully with a
long handled match, and cook 1 to 2 minutes. Transfer this mixture
to a sieve placed over a bowl and return the pan to heat. Add red
wine and reduce by half, scraping up any browned bits in the pan
(about 4 minutes.)

Add Bordelaise sauce, or veal stock and reduce until thickened
enough to coat a spoon lightly, 3 to 5 minutes. 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.

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
tablespoon of butter. Bring to a boil over medium-high heat; cover
and cook, shaking the pan occasionally, until just tender (about
4 minutes.) Remove the mushrooms; drain them and cut them into
thick slices.

Add the snail-mushroom mixture to your sauce and bring it all to
a simmer. Place heated pastry shells on 4 heated plates and fill
with snail mixture. 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.

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