Title: Delmonico's Smoked Salmon And Brie Crepes with Herbsaint But
Categories: Emlive10
Yield: 1 servings

-------------------------------FOR THE SAUCE-------------------------------
1/4 c Minced shallots
1 c Herbsaint liqueur
1/4 c Heavy cream
Salt
Cayenne pepper
1 1/2 Sticks cold butter; cut into
-pieces
1/4 ts Hot sauce
1/2 ts Worcestershire sauce
2 lb Smoked salmon; thinly sliced
1 lb Brie; thinly sliced
12 md Crepes
2 c Fresh spinach leaves; washed
-and patted
; dry

In a saucepan, over medium heat, combine the shallots and Herbsaint. Season
with salt and cayenne. Bring the mixture to a boil. Reduce the heat to
medium low and simmer until the mixture reduces by half. Add the cream and
continue to cook for 2 minutes.

Remove from the heat and whisk in the butter, a couple of pieces at a time.
Season with the hot sauce and Worcestershire. Strain through a fine-mesh
sieve and keep hot.

Place a couple of slices each of the salmon and cheese over the bottom of
each crepe. Roll each crepe up tightly. Place in a buttered casserole dish
and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until
the cheese starts to melt.

Fry the spinach until crispy, about 1 minute. Remove and drain on paper
towels. Season with salt. To serve, spoon the sauce in the center of each
plate. Lay a couple of the crepes in the center of sauce. Garnish with some
of the fried spinach.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 4033 Calories (kcal); 325g Total Fat; (72% calories from fat);
264g Protein; 11g Carbohydrate; 1117mg Cholesterol; 11464mg Sodium Food
Exchanges: 1/2 Grain(Starch); 33 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
46 Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C55

Converted by MM_Buster v2.0n.