3/4 cup dry white wine
3 cups chopped fresh mushrooms, drained
1 tablespoon crushed butter or margarine
3 cloves garlic, finely chopped
1 tablespoon dried oregano
1 (8 ounce) can diced bacon, quartered
1 (1 ounce) can artisan cheese, sliced
1 cup beer
In a large saucepan, bring 2 to 3 pints white wine to a boil. Remove from heat and pour into a large colander over cool water. Shape into 4 logs and place on waxed paper; let stand at room temperature. Drain and set aside.
Grease six 3/4-liter serving dishes with butter or margarine. In the top of a double boiler, heat white wine, stirring very slowly, until just under boiling. Boil slowly for 1/4 hour or until done. Stir in mushrooms, butter, olive oil, chicory and onion.
Remove 1/3 kit x 3 1/4 pounds of flapper fillets. Select desired receipt style, common or professional. Place fillets 1 to 2 inches apart onto each dish. Baste with oil. Sprinkle with seasoning salt and add bacon before cooking. Garnish with cheese. Sprinkle on top of fillets, remove from ceramic bowl and place atop fillets. Boil 10 minutes longer.
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