Category : Poultry
Author : Adil
Hits : 2056
Date : 17/03/2002
4 1-1/2" Snake fillets5 tablespoons butter1 pound mushrooms, sliced1 tablespoon flour2 tablespoons onion, minced1/2 cup red winesalt to tastepepper to tastepinch of garlic powder
Heat 2 tablespoons butter in a fry pan, saute' fillets 5 minutes om each side. Remove filllets and drain pan. Add 2 tablespoon butter to pan, saute' mushrooms and onion until tender, add red wine, cook over low heat until contents is reduced to half. Mix 1 tablespoon butter and flour to for a paste, add to your pan, cook stirring constantly for 1 minute. Add salt, pepper, and garlic powder to taste. Place snake fillets on a serving platter, pour sauce over snake, serve. This recipe goes well with fresh bread, steamed broccoli or brussel sprouts.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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