*  Exported from  MasterCook  *

                       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.
 


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