| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
T |
Soft butter |
| 1 |
T |
Minced shallots |
| 1 |
ds |
Tabasco |
| 1/4 |
t |
Worcestershire sauce |
| 1/4 |
t |
Fresh parsley |
| 1 |
|
Clove garlic, minced |
| 1/4 |
t |
Freshly squeezed lemon juice |
| 1 |
|
Ounce bacon, diced |
| 2 |
T |
Diced onions |
| 4 |
oz |
Spinach, about 1/2 cup = 4 |
|
|
oz |
| 8 |
|
Medium-sized mushroom caps |
|
|
stemmed |
| 8 |
|
Snails |
INSTRUCTIONS
Whip butter to soft texture. Add shallots, Tabasco, Worcestershire,
parsley, garlic and lemon juice. Set aside in a heavy sauce pan. Saute
bacon until almost done, then add onion. Continue to cook until
transparent. Add spinach. Cover so spinach can be steamed; remove from
heat. Saute mushrooms to a firm consistency; season with salt and
pepper if desired. Remove mushroom caps to individual serving plates.
Add escargot butter to each cap cavity. Top each one with a snail,
then top with spinach mixture. ALAMEDA PLAZA WORNALL ROAD, KANSAS
CITY WINE: MICHELLE REDDE POUILLY FUME From the <Micro Cookbook
Collection of French Recipes>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”