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Ingredients

• 1/4 c. Chopped shallots
• 1 c. Herbsaint liqueur
• 1/4 c. Heavy cream
•     Salt
•     Cayenne pepper
• 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 and 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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