1. Combine the butter, with the garlic, scallions.
2. Mix in cracked pepper, lemon.
3. Preheat the oven to 400 F.
4. Spoon some of the butter on to each mushroom cap and then nestle each snail in the centre.  Top with any remaining butter.
5. Arrange the mushrooms in a baking dish and bake for 15 minutes.  Serve.

1. Heat the oven to 325 F.
2. In a 1 quart casserole dish, combine all the ingredients except the parsley. 
3. Cover and bake 50 minutes to 1 hour.
4. Stir in the parsley.
5. Serve.

1. Boil the noodles in salted water.
2. On low heat, melt the butter in a dutch oven.
3. Saute the garlic, parsley, and shallot until tender.  Season with salt and pepper.
4. Pour in the eggs.  Stir in the cheddar.
5. Toss in the noodles.  Serve.

1. Cream the butter with the garlic, scallion, parsley, and then season with salt and pepper.  Mix well and then wrap in wax paper.  Freeze 4 hours.
2. Season the chicken with salt and pepper.  Place a decent pat of the frozen butter on each one.  Roll the chicken up, securing with a toothpick.
3. Sprinkle with rolls with flour, dip in the beaten egg, and then dredge with panko.
4. Heat a drizzle of oil in a non-stick skillet.  Fry the chicken rolls in the oil until well browned, and cooked through.  Serve.

1. Combine the oil, lemon, parsley, dill, salt, pepper, and mustard.  Mix well.
2. Add the 2 steaks.
3. Marinate in the fridge for 4 hours, turning half way through.
4. Drain, reserving the marinade.  Grill the fish basting with the marinade.
5. Serve.

1. Combine the salt, pepper, parsley, thyme, garlic, vodka, and 60 ml of olive oil. 
2. Add the steak and smear well to coat evenly.  Chill 2 or 3 days. 
3. Bring the beef to room temperature, remove the steak from the marinade, reserving the sauce. 
4. Heat 2 tbsp of olive oil in a large skillet and sear the beef on both sides on high.  Turn the heat to low, cover the pan and cook for 4 minutes on each side. 
5. Cover in foil, let rest 15 minutes. 
6. Strain the marinade into a measuring cup, then add enough beef stock to make 150 ml.  Pour into the skillet to deglaze them pan, stir it the butter. 
7. Serve the beef with the sauce.

1. Combine the garlic and salt into a paste.  Mash with butter.  Add the parsley, chives, shallots, pepper, lemon juice and pernod.
2. Place a snail in each indentation of a snail dish, or simply in a pan.  Spoon about 2 tsp of the butter over each snail.  Chill 1 hour.
3. Preheat the oven to 450 F.
4. Using a small round cutter, cut 24 rounds out of the puff pastry sheet.  Line a baking sheet with parchment paper and arrange the round on top, cover with another sheet of parchment and top with a second baking sheet.  Bake 15 to 20 minutes until golden brown.  Cool.
5. Keep the oven at 450 F.
6. Bake the snails for 5 to 8 minutes, until the butter is bubbling.  Top each snail with a round of puff pastry and bake 30 seconds.
7. Serve.

Combine all the ingredients except the eggs.  Chill 3 hours before serving.

Spoon the sauce over the eggs.  Serve.

1. Cook the pasta in boiling salted water.
2. Beat the eggs with the cream.
3. Fry the bacon with the scallion until crisp.
4. Drain the pasta and return to the pot.  Add the butter and the egg mixture and toss.
5. Stir in the bacon, parmesan, and parlsey.  Season with salt, pepper, and paprika.  Serve.

1. Boil the pasta in salted water, drain.
2. Fry the bacon until crisp and drain on paper towel.
3. Meanwhile combine the remaining ingredients in a food processor and blend, leaving some texture.
4. Toss the sauce with the pasta and check the seasoning.  Sprinkle in the bacon.
5. Serve.