Escargots a la maison

Yield: 4 Servings

Measure Ingredient
4 tablespoons Soft butter
1 tablespoon Minced shallots
1 dash Tabasco
¼ teaspoon Worcestershire sauce
¼ teaspoon Fresh parsley
1 Clove garlic; minced
¼ teaspoon Freshly squeezed lemon juice
1 Ounce bacon; diced
2 tablespoons Diced onions
4 ounces Spinach (about 1/2 cup = 4 oz)
8 Medium-sized mushroom caps; stemmed
8 Snails

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, .

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