Escargot and spinach traume

 
                        ESCARGOT AND SPINACH TRAUME
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----STEP 1 INGREDIENTS-----
    1       pk           Fresh spinach, cleaned and
                         Trimmed
    1                    12-count can large snails
    2       oz           Feta cheese
    2       md           Cloves garlic, minced
    1       oz           1/4-inch diced onion
    1       oz           Pine nuts
                         Salt to taste
      1/2   oz           Pernod
                         -----STEP 2 INGREDIENTS-----
   12       lg           Romaine lettuce leaves with
                         Ends snipped
    1       qt           Water
    1       tb           Oil
 
   STEP 1: Saute onion in butter until transparent over
   medium flame. Add pine nuts, garlic; saute 1 minute.
   Add spinach; saute until limp. Add escargot and
   remaining ingredients. Saute 1 minute; remove from
   heat. Chill.
   STEP 2: Bring water and oil to boil; add romaine
   lettuce and cook till limp. Remove from water; chill.
   Take 1 romaine lettuce leaf and lay flat on counter.
   Divide spinach and escargot into 6 equal portions.
   Place one portion in middle of romaine lettuce leaf;
   fold ends over to create a golf-ball-size portion.
   Place in baking dish; heat in 350F oven.
   Top with Orange Garlic Butter.
  
 
 
                    - - - - - - - - - - - - - - - - - -