| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Soft butter |
| 1 |
tb |
Minced shallots |
| 1 |
ds |
Tabasco |
| 1/4 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Fresh parsley |
| 1 |
|
Clove garlic; minced |
| 1/4 |
ts |
Freshly squeezed lemon juice |
| 1 |
|
Ounce bacon; diced |
| 2 |
tb |
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.
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