INGREDIENTS:25small to medium red skin potatoes, cleaned 50escargotButter 1 lb.butter ½ cup roasted macadamia nuts, coarsely chopped ½ cup parsley, chopped very fine ½ cup chopped garlic splash (about ½ tsp.) Pernod salt and pepper to taste, if desiredDIRECTIONS:1. For butter: cream butter. Add nuts, parsley, garlic and Pernod. Season with salt and pepper if desired. Cover and reserve cold. 2. For potatoes: boil or steam until they are just done. Cut potatoes in half, make a well in each ...
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