Escargot - Chanterelle Stew

Servings: 2
Ingredients:

1/2 lb Chanterelles; trimmed
4 tb Butter
8    Parsley stems;finely chopped
5    Scallions; finely chopped
1    Clove garlic; finely chopped
16    Snails
2 tb Flour
2 c  Chicken stock
1 c  Dry white wine
1 ts Basil
2    Cloves
1 ts Thyme
1    Bay leaf
Salt and white pepper
3    Egg yolks
1 tb White vinegar
3 tb 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.

Source: The Captain Whidley Inn, Washington state. From: ‘American
Bistro’, an Irene Chalmers book, Contemporary Books, Inc.