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Title: Escargot & Spinach Traume
Categories: Appetizer
Yield: 1 Servings

STEP 1 INGREDIENTS
1pkFresh spinach, cleaned and
  Trimmed
1 12-count can large snails
2ozFeta cheese
2mdCloves garlic, minced
1oz1/4-inch diced onion
1ozPine nuts
  Salt to taste
1/2ozPernod
STEP 2 INGREDIENTS
12lgRomaine lettuce leaves with
  Ends snipped
1qtWater
1tbOil

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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