Eat And Greet: Payard Bistro: Snail Fricassee

Aug. 25, 2006— -- For "Good Morning America's" "Eat and Greet," ABC's Christianne Klein went inside the kitchen of New York City's Payard Bistro to bring you executive chef Philippe Bertineau's recipe for Snail Fricassee.

Burgundy Snail Fricassee with Chanterelle Mushrooms, Pearl Onions, Lardons and Garlic-Parsley Butter

Serves: 6

Special Equipment: food processor, chinoise or strainer

Ingredients:

For the Snails:36 snails1 cup white wine¼ cup white wine vinegar¼ cup lemon juice1 chopped carrot stalk1 onion chopped2 garlic cloves chopped1 celery stalk chopped1 teaspoon black peppercorns1 bay leaf2 sprigs of thyme1 sprig of rosemary

For the Fricassee:

1 pound Chanterelle mushrooms, trimmed and washed1 tablespoon butter1 shallot, minced4 ounces bacon, cut in lardons18 pearl onions, precooked½ cup chicken glazePinch of saltWhite pepper, freshly ground

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For the Garlic Butter:

4 ounces/8 tablespoons butter2 garlic cloves1/3 cup parsley, choppedSalt to tasteWhite pepper, freshly ground

Procedure:

For the garlic butter, place the softened butter in a food processor with the garlic and the parsley and season with salt and pepper. Blend until well incorporated and the butter becomes a bright green color. Remove from the food processor and keep at room temperature.

In a 4-quart pot, add 2 quarts of cold water, the wine, vinegar, lemon juice, carrot, onion, celery, garlic, peppercorns, bay, thyme and rosemary, and bring the pot to a simmer for 15 minutes. Strain the broth and return to the pot, and add the snails and simmer for 5 minutes more. Cool the snails in the broth in an ice bath and reserve for later.

Heat a large sauté pan with 1 tablespoon of butter and sweat the minced shallots over a medium flame. Add the morels and cook until they begin to soften, add some of the chicken juice if the pan becomes dry. Cook until the morels are tender, then remove from the pan and cool. Heat another pan over medium-high heat and render the bacon until begins to brown lightly. Remove the excess fat from the pan and then add the snails, pearl onions and morels to the pan. Sauté together until hot, then add ¼ cup of the chicken juice to the pan with the enough of the garlic butter until it becomes a glaze. Adjust the seasoning with salt and pepper. Divide the fricassee into 6 small bowls and serve while hot.