ESCARGOT AND SPINACH TRAUME

Ingredients:

• -----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

Preparation:

• 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.