Rinse escargot in a colander in order
Wash fiddleheads and remove skins; trim off the ends.
If using fresh fiddleheads, cook in 4 quart rapidly.
boiling, salted water for 20 seconds. Refresh under.
cold water and drain.
To prepare escargot butter, cream butter and gradually.
whisk in remaining ingredients. (Recipe can be.
prepared ahead to this stage.) Just before serving,.
melt escargot butter in a large frying pan over high.
heat. Add ferns, either cooked or canned (drained, if.
canned) and saute for 1 to 2 minutes, or until.
thoroughly heated.
rowned.
Stir in the escargot, and season with sage and
Rinse and drain escargot; pat dry.
Wipe mushrooms and remove stems.
Chop stems fine.
Place mushroom caps on a baking sheet; place escargot in caps.
tuff each cap with the escargot. Some caps will be able
75 degrees.
Stuff one escargot into each mushroom cap.
Brown the bottom of your mushrooms in 2 tbsp of butter- 3 minutes flip and brown the top edge 2 minutes.
Stuff each mushroom with 1/2 tsp chopped garlic,tuck in 2-3 escargot, top with 1 tsp butter.
Place mushrooms side by side in an oven proof pan or better use individual escargot oven proof dishes.
Pre heat oven to 375F Bake for 15-20 minutes Serve with warm crisp rolls.
0 minutes.
Stir in escargot, reserved liquid, chives, parsley and
Combine mushrooms, onion, chicken stock and simmer 20 minutes.
In another pot, melt 4 Tbs butter at medium heat, stir in flour.
Add milk and cream, cook stirring constantly until thickened and smooth.
Add salt and pepper to taste.
Stir mushroom-chicken stock mixture into sauce.
Saute escargot, garlic, parsley and green onion in remaining butter (1-2 minutes only).
Add to soup with wine.
wo tablespoons butter and add escargot, garlic, parsley and green onion
br>To make into an appetizer:
Spoon ratatouille into the
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ave shells, you can use escargot baking dishes - this is actually
I also have a separate recipe posted on RecipeZaar for Schmaltz
Preheat oven to 350 degrees.
Mix together all meatball ingredients and roll into balls.
Bake on pan with sides such as cake pan or jelly roll pan for 20 minutes.
Meanwhile mix together all sauce ingredients in large pan on top of stove.
Simmer 15 minutes.
Once meatballs are baked add to sauce and mix well.
Simmer 15 minutes.
I like to simmer the meatballs and sauce in my crockpot.