Escargots En Barquette (snails Go Boating)

We can build Godlike character only upon the foundation of a whole-hearted devotion to God. God must be the very focal point of our lives if we wish to have godly character and conduct. This point cannot be overemphasized. Too many of us focus on the outward structure of character and conduct without taking the time to build the inward foundation of devotion to God. This often results in a cold morality or legalism, or even worse, self-righteousness and spiritual pride… Godly character flows out of devotion to God and practically confirms the reality of that devotion.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Dairy	California		4	Servings

INGREDIENTS

1/3	c	Shallots, finely diced
1	c	Dry white wine
1/2	c	Whipping cream
12	T	Cold butter, unsalted cut
		into small piece
		Salt and white pepper
1		Escargots, 7 to 8 ounces*
		rinsed
4		Artichoke hearts, cooked
		quartered
1	T	Parsley, chopped
1	T	Garlic, finely chopped
4		Boat shaped puff pastry
		shells** barquettes
4	T	Blue cheese, such as
		gorgonzola crumbled

INSTRUCTIONS

Substitute 12 ounces fresh bay scallops  ** Or round pastry shells
(Sold in specialty food markets or bakeries)  Heat an oven to 350Ã¸F.
Prepare the sauce. In a small, heavy bottomed  saucepan, combine
shallots and white wine. Bring wine to a boil and  reduce until
shallots are soft and the wine is almost entirely  evaporated. Add
cream and boil to reduce by a quarter. Whisking off  and on the heat to
prevent the butter from liquefying, beat 11 1/2  tablespoons butter
into the cream and shallots mixture. Strain,  season to taste with salt
and pepper, and keep warm in the top of a  double boiler set over warm
but not boiling water.  Heat remaining 1/2 tablespoon butter in a saute
pan. Add escargots,  artichoke pieces, parsley and garlic. Cook and
stir over medium high  heat, adding a little wine as needed to prevent
burning.  Place barquettes (shells) on a baking sheet. Fill each with
the  escargot mixture and top with crumbled cheese. Heat in the oven
until  the cheese melts, 1 to 2 minutes.  Make a pool with 1/4 cup
sauce in the center of each of 4 plates.  Pose a barquette atop the
sauce in the center of each plate. Scatter  any remaining escargot
mixture around the barquettes.  Serve with a sauvignon blanc from
California such as St. Supery.  Published in Chicago Tribune Magazine
4/26/98  Typed and Busted by Carriej999@AOL.com  Recipe by: Chef
Reinhard Barthel, Jr., Cafe 36, LaGrange, IL  Posted to MC-Recipe
Digest by Carriej999 <Carriej999@aol.com> on Apr  26, 1998

A Message from our Provider:

“Shock your mom – go to church”

Sin, a little thing? Isn’t it poison? Who knows its deadliness? Sin, a little thing? Don’t little foxes spoil the grapes? Doesn’t the tiny coral insect build a rock which wrecks a navy? Don’t little strokes fell lofty oaks? Won’t continual droppings wear away stones? Sin, a little thing? It girded the Redeemer’s head with thorns, and pierced His heart! It made Him suffer anguish, bitterness, and woe. If you could but weigh the least sin in the scales of eternity, you would fly from it as from a serpent, and abhor the least appearance of evil. Look upon all sin as that which crucified the Savior and you will see it to be “utterly sinful.”

C.H. Spurgeon