1/2 lb Puff Pastry **

1 lg Egg yolk

1 1/2 ts Water, cold

5 tb Butter, unsalted

1/4 c Shallot, chopped, fine

1/2 lb Mushrooms, chanterelles *

– coarsely chopped, — (about 3 1/2 cups) 3 ea Cepes, fresh, sliced

24 ea Snails, (1 – 7 1/2 oz

– can), drained, rinsed 3 tb Cognac, plus more as

– needed 3/4 c Santenay OR

3/4 c Wine, red, full-bodied

1 c Sauce, Bordelaise ** OR

1 c Stock, veal **

Salt (to taste) Pepper (to taste) ———————————-GARNISH———————————- 4 lg Mushrooms, stems trimmed

– flush with caps, caps — fluted 2 tb Water

1 tb Juice, lemon

1 tb Butter

* Other wild or cultivated mushrooms may be substituted ** See recipes for Puff Pastry, Bordelaise Sauce, and Veal Stock. For Feuilletes: =============== Roll out your 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. For Garnish: ============ 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. To Assemble: ============ 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.

2 lb Veal, shoulder, cubed

1 lb Pork, shoulder, cubed

1 lb Chicken, livers

2 ea Duck, breasts, cut in

– strips, chicken breasts — may be substituted 2 c Wine, white

6 ea Bay leaves

1 ts Rosemary

1 ts Thyme

1/4 lb Fatback, thinly sliced

3/4 lb Fatback, cubed

Salt (to taste) Pepper (to taste) 1 tb Allspice

2 ts Thyme

1/3 c Flour

2 lg Eggs

2 oz Brandy

Put the meat in a bowl and add wine, bay leaves, and 1 teaspoon of thyme. Let the mixture marinate in the refrigerator for 2 days. Line a terrine with the pork fat. Grind up the meats (except the duck) and toss in a bowl with salt, pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy. Pack half of the mixture into the lined terrine. Add the duck breasts and fat strips, then cover with the remaining forcemeat. Cover the contents of the terrine with foil and a good lid (to weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine. Bake at 280 F for 2 to 3 hours or until the juices are clear. Remove lid and cool. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Gerard Crozier, Crozier’s Restaurant, New Orleans

3 ea Eggs, separated

2 T Oil

1/2 t Salt

1 qt Clams, shucked & well draine

1 c Milk

2 c Flour

2 T Lemon juice

1 x Oil for frying

In a large bowl, beat egg yolks until thick. Beat in milk, 2 T. flour, salt, and lemon juice. In a separate bowl, beat the egg whites until stiff. Fold into the batter. Add clams. Chill the mixture for 2 – 4 hours. In a heavy saucepan, pour in enough oil to measure 2 – 3 inches deep. Heat to 375f. Add the clams, several at a time, and fry until puffed and golden, about 3 minutes. Remove with a slotted spoon and drain well on paper towels. Serve with tartar sauce and thick slices of French bread. New England Sampler, Jan Siegrist