Delmonico's smoked salmon and brie crepes with herbsaint but

Yield: 1 servings

Measure Ingredient
¼ cup Minced shallots
1 cup Herbsaint liqueur
¼ cup Heavy cream
\N \N Salt
\N \N Cayenne pepper
1½ \N Sticks cold butter; cut into pieces
¼ teaspoon Hot sauce
½ teaspoon Worcestershire sauce
2 pounds Smoked salmon; thinly sliced
1 pounds Brie; thinly sliced
12 mediums Crepes
2 cups Fresh spinach leaves; washed and patted
\N \N ; dry

FOR THE SAUCE

In a saucepan, over medium heat, combine the shallots and Herbsaint. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time.

Season with the hot sauce and Worcestershire. Strain through a fine-mesh sieve and keep hot.

Place a couple of slices each of the salmon and cheese over the bottom of each crepe. Roll each crepe up tightly. Place in a buttered casserole dish and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until the cheese starts to melt.

Fry the spinach until crispy, about 1 minute. Remove and drain on paper towels. Season with salt. To serve, spoon the sauce in the center of each plate. Lay a couple of the crepes in the center of sauce. Garnish with some of the fried spinach.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 4033 Calories (kcal); 325g Total Fat; (72% calories from fat); 264g Protein; 11g Carbohydrate; 1117mg Cholesterol; 11464mg Sodium Food Exchanges: ½ Grain(Starch); 33½ Lean Meat; 0 Vegetable; 0 Fruit; 46 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C55 Converted by MM_Buster v2.0n.

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