A Flash From The Past

We're not going to resurrect a Chaud-Froid presentation, Gelee de Volaille or Terrine de Faisan, but we did pull a little something from the traditional French repertoire. Sometimes traditional cuisine is a great thing. The very meaning of traditional suggests it will be great........I mean why would you make a tradition out of something that sucked?

Baked Escargot
Garlic-pernod butter, parmesan cheese