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Ingredients

• 1/4 c. chopped shallots
• 1 c. Herbsaint liqueur
• 1/4 c. heavy cream
•     Salt to taste
•     Cayenne pepper to taste
• 1 1/2 stk cool butter cut into pcs
• 1/4 tsp warm sauce
• 1/2 tsp Worcestershire sauce
• 2 lb smoked salmon thinly sliced
• 1 lb Brie thinly sliced
• 12 med crepes
• 2 c. fresh spinach leaves washed, patted dry

Description

In A Saucepan, Over Medium Heat, Combine The Shallots And Herbsaint. Season With Salt And Cayenne. Bring The Mix To A Boil. Reduce The Heat To Medium-low And Simmer Till The Mix…

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