Categories: Appetizers 
      Yield: 1 servings 
  
-----------------------------STEP 1 INGREDIENTS----------------------------- 
      1 pk Fresh spinach, cleaned and 
           Trimmed 
      1    12-count can large snails 
      2 oz Feta cheese 
      2 md Cloves garlic, minced 
      1 oz 1/4-inch diced onion 
      1 oz Pine nuts 
           Salt to taste 
    1/2 oz Pernod 
 
-----------------------------STEP 2 INGREDIENTS----------------------------- 
     12 lg Romaine lettuce leaves with 
           Ends snipped 
      1 qt Water 
      1 tb Oil 
  
  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.