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1
Heat a small saute pan until very hot and quickly sear foie gras until browned on both sides.
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2
Transfer foie gras to paper towels to drain and set aside.
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3
Reserve the rendered foie gras fat.
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4
Transfer 3 tablespoons of the rendered foie gras fat to a large saute pan along with the butter.
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5
Heat over medium-high heat and saute the shallots for 2 minutes.
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6
Add the garlic and saute for 1 minute.
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7
Add the mushrooms, salt, pepper, and saute, stirring frequently, until the mushrooms give off their liquid.
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8
Continue to cook until almost all of the liquid has evaporated, about 7 minutes.
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9
Deglaze the pan with the Madeira and cook until all liquid has evaporated, about 2 minutes.
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10
Transfer to a small bowl and set aside to cool to room temperature.
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11
On a lightly floured surface, roll out puff pastry sheets to a thickness of 1/8-inch.
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12
Cut into 12 (2-inch) rounds and 12 (3 1/2-inch) rounds.
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13
Divide duxelles between the 12 (2-inch) rounds and top each mound of duxelles with 4 snails.
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14
Cut reserved foie gras into 12 pieces and place one piece on top of each mound of snails and duxelles.
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15
Using a pastry brush or your fingers, brush the edges of each 2-inch round with some of the beaten egg, then top each 2-inch round with one of the larger rounds, easing to cover snails so that the edges line up.
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16
Crimp edges closed with your fingers or with the tines of a fork and make a small slit in the top of each dome with the tip of a paring knife.
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17
Brush each dome with a little of the beaten egg, transfer domes to an ungreased baking sheet and chill thoroughly.
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18
Preheat oven to 400 degrees F and bake the domes for 12 to 15 minutes, or until golden brown and puffed.
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19
Serve immediately, covered with some of the sauce.
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20
While domes are baking, make the sauce by melting the reserved foie gras fat and butter and saute shallots until soft, about 2 minutes.
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21
Add garlic and fresh thyme and cook for 1 minute.
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22
Add chicken stock and cook until liquid has reduced to a quarter of its original volume.
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23
Add heavy cream and cook until sauce is thick and coats the back of a spoon.
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24
Season, to taste, with salt and freshly ground black pepper and serve with the hot escargot domes.
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25
Allow snails to fast for at least one day.
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26
Rinse snails under cold running water and then transfer to a large bowl and cover with white vinegar and a handful of salt.
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27
Cover snails with a heavy plate to keep them submerged and allow them to purge for at least 3 hours.
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28
Rinse again under cold running water and clean thoroughly to remove all traces of mucous.
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29
Place snails in a small saucepan and cover with water.
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30
Boil for 10 minutes.
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31
Drain and remove snails from their shells.
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32
Transfer shells to another saucepan and cover with salted water and boil for at least 30 minutes.
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33
Remove shells from the water, clean thoroughly and let them dry completely before proceeding.
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34
Clean shelled snails again and remove the black part at the end of the tail.
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35
Place snails in a saucepan and cover with a mixture of half water and half dry white wine.
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36
Add onion, carrots, celery, bouquet garni, 10 cloves garlic, salt, and pepper.
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37
Partially cover saucepan and bring to a boil.
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38
Simmer for 2 hours, or until tender, and allow snails to cool in cooking liquid.
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39
Drain snails (discard poaching liquid) and pat snails dry.
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40
Proceed with recipe as directed.
