Conceptual Reality At Its Finest

Nutrition Information and New Triop Recipes

Cassolettes d’Triop

  • 1/4 C butter
  • 2 shallots, chopped
  • 1 lb small button mushrooms
  • 1 C Reisling wine
  • 1 tb flour
  • fresh ground nutmeg
  • 2 cloves garlic, chopped
  • 2 tbs chopped fresh parsley
  • 36 fresh Triops
  • 1 C heavy cream
  • salt & pepper
  • 12 slices French baguette, toasted

Heat butter in large saucepan. Saute garlic, shallots, parsley & mushrooms for 5 minutes. Stir in Triops & wine; cover & simmer for 10 minutes. Stir in cream & flour until smooth; simmer until thickened. Season to taste with salt, pepper & nutmeg. Spoon over individual baguettes.


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