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| 4 Esslöffel | butter soft |
| 1 Esslöffel | shallots minced |
| 1 Prise | tabasco |
| 1/4 Teelöffel | Worcestershire Sauce |
| 1/4 Teelöffel | parsley fresh |
| 1 | cloves garlic minced |
| 1/4 Teelöffel | lemon juice freshly squeezed |
| 1 | Ounce bacon; diced |
| 2 Esslöffel | onions diced |
| 4 x ca. 30 g | Spinach (about 1/2 cup = 4 oz) |
| 8 | Medium-sized mushroom caps; stemmed |
| 8 | Snails |
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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.
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