Snails Florentine Food

SNAILS FLORENTINE

Steps:

• Preheat oven to 400 degrees.
• Prepare the snails and set them aside.
• Heat the butter in a saucepan and add the shallots and garlic. Cook, stirring, until wilted. Add the watercress, spinach and parsley and cook, stirring, until the leaves wilt, about 30 seconds.
• Put the mixture into the container of a food processor or electric blender. Blend to a fine puree. There should be about one cup or slightly less. Spoon and scrape the mixture into a mixing bowl and add the Tabasco sauce, anchovy paste and Pernod or Ricard. Blend well.
• Fill each of 36 snail shells (natural, ceramic or otherwise) with one cooked snail. Spoon enough of the spinach mixture into the shells to fill. Arrange the filled shells on baking dishes or snail dishes.
• Place in the oven and bake 10 minutes. Serve piping hot.

SOLE FLORENTINE

Steps:

• Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
• Put flour on a paper plate.
• In a separate low dish, mix the water with the beaten eggs.
• Dust the filets with flour, then dip both sides in the beaten egg.
• Fry gently on each side until fish laked easily.
• Remove fish to a heated plate.
• Add the rest of the butter and lemon juice to the frying pan.
• Add the spinach, turning gently until just "wilted".
• Serve spinach under each serving of fish.