1 large day-old sandwich loaf, unsliced
90g [3 oz] unsalted butter
1 shallot, finely chopped
125g [4 oz] peeled small shrimp
60g [2 oz] small button mushrooms
3 tablespoons dry white wine
60g [2 oz] soft cheese with garlic, herbs
60 ml [2 fl oz] half-and-half
salt to taste
pepper to taste
TO GARNISH:
dill sprigs
endive
Preheat oven to 375F (190C). Remove crusts from loaf and cut bread into 4 equal slices. Mark out a square 1/2- inch from the edges of each slice, then cut down to within 1/2-inch of the other side of the slice. Pull out the crumbs carefully, forming a container. Melt 4 tablespoons butter and brush liberally over the boxes, inside and out. Put on a baking sheet and bake in the oven for 20-25 minutes, until crisp and golden brown. Meanwhile, prepare filling. In a small frying pan, melt remaining butter, add shallot and fry for about 5 minutes, until softened. Add shrimps and mushrooms and fry quickly until heated through and mushrooms are slightly softened. Stir in wine, bring to the boil and cook until reduced by half. Lower heat and stir in cheese until melted. Add cream, salt and pepper and stir well until a thick creamy sauce is formed. Put the boxes on 4 plates garnished with chicory. Fill with shrimp mixture and garnish with dill. Serve warm, as a starter.
Serves 4 .