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ESCARGOTS IN SPRING ROLLS
Melt 1 tbsp butter in large sauté pan. Sauté 1 tbsp minced shallots and 1 tsp minced garlic over medium heat until translucent (app. 3 min). Add 1 cup each white wine and thinly sliced shitake mushrooms and sauté for 2 more minutes.
Gently stir in rinsed, drained and minced 7oz can of snails. Add 1 cup dry white wine and cook to reduce until almost dry. Add 1 cup chicken stock, and reduce again. Add 1/2 cup heavy cream, bring to a boil and immediately remove from heat. Stir in 1 tsp curry, 1/2 peeled/seeded and diced tomato, 1 tsp minced chives and 1 tsp minced fresh parsley. Set aside and let cool.
Preheat oven to 400 F. Lay 12 quartered spring roll skins on a lightly floured surface. Place 1 tsp of filling on each skin and roll up one turn, fold in the sides, and then finish rolling. Transfer to a baking dish and bake in the preheated oven for 5 minutes.
Makes 40-50 |
