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24 Snails
1 T. chopped garlic, shallot, parsley and red peppers
1 leaf of Rosemary
1 T. Land O Lakes Butter
1 T. Arrezio Olive Oil
2 T. Country Fresh Cream
1 oz. Hennessy Cognac
1 oz. Moet et Chandon
Francois' Seasoning Procedure

Lightly saute the snails, vegetables and rosemary in the sizzling oil and butter. Flambe with the Cognac and Champagne. Add the cream, cook 1 minute longer and serve.


Roasted Cornish Game Hens with Three Onion Jam
serves 4

Ingredients:

4 Hens
1 red, 1 yellow and 1 white onion (sliced)
2 oz. Arrezio Olive Oil
1 T. chopped garlic, shallot and parsley
2 Bay leaves
2 oz. Hennessy Cognac
3 oz. Moet et Chandon
2 oz. Francois' Pineau
1/2 T. Demi Glace Minor
Francois' Seasoning Procedure

Lightly saute the onions, garlic, shallots, parsley, bay leaves, seasoning and hens on each face with Arrezio Olive Oil. Flambe with Hennessy Cognac. Deglace with the Champagne and Pineau, add the demi glace. Roast in 450 degree oven for about 25 min. and serve.


Chocolate Tourte

Ingredients:

1 pie shell
4 eggs
1 Cup Hershey's Chocolate Chips
2 Cups Country Fresh Heavy Cream

Pre-bake the pie shell. Boil the cream, add the chocolate chips and quickly mix in the eggs. Pour in the pie shell and bake 20 min. at 300 degrees. Remove, chill for 30 min. and serve.



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