Escargots a la maison
4 Servings
Ingredients
| Quantity | 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 | |
Directions
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, .