1/4 cup minced shallots
1 cup Herbsaint liqueur
1/4 cup heavy cream
1 1/2 sticks cold butter, cut into pieces
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
2 pounds smoked salmon, thinly sliced
1 pound Brie, thinly sliced
12 medium crepes
2 cups fresh spinach leaves, washed and patted dry
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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