Ingredients
- 1/3 c. Shallots, finely diced
- 1 c. Dry white wine
- 1/2 c. Whipping cream
- 12 Tbsp. Cool butter, unsalted, cut into small piece
- Â Â Salt and white pepper
- 1 can Escargots, (7 to 8 ounces)*, rinsed
- 4 x Artichoke hearts, cooked, quartered
- 1 Tbsp. Parsley, minced
- 1 Tbsp. Garlic, finely minced
- 4 x Boat shaped puff pastry shells**, (barquettes)
- 4 Tbsp. Blue cheese, such as gorgonzola, crumbled
Description
* Substitute 12 Ounces Fresh Bay Scallops ** Or Possibly Round Pastry Shells (Sold In Specialty Food Markets Or Possibly Bakeries) Heat An Oven To 350 F. Prepare The Sauce. In A…
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