fricassée d’escargots et champignons sauvages

2 tablespoons   butter 2 dozen   medium snails 2 ounces   shiitake mushrooms, halved and thinly sliced 2 ounces   oyster mushrooms, sliced 1/2 tablespoon   finely minced shallots 1/2 tablespoon   finely minced garlic 3/4 cup   veal stock 1/2 tablespoon   minced parsley    freshly ground pepper

1.  Melt butter in a small sauté pan over medium heat. Add snails and heat through. 2.  Add mushrooms, shallots and garlic and mix well. Add Fond de Veau, mix well, adjust heat to high, and cook until the stock has been fully reduced. 3.  Mix in parsley and pepper. Divide among serving plates.

Yield: 2 servings. Source: Alain Delangle, Le Charm Bistro, San Francisco, 12/29/98.

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