Recipe - Escargots A La Maison

4 tablespoon Soft butter
1 tablespoon Minced shallots
1 ds Tabasco
One fourth teaspoon Worcestershire sauce
One fourth teaspoon Fresh parsley
1 Clove garlic; minced
One fourth teaspoon Freshly squeezed lemon juice
1 Ounce bacon; minced
2 tablespoon Diced onions
4 ounce Spinach (about One half cup = 4
oz)
8 Mediumsized 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, http://www.erols.com/hosey.