This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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
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.