Standard Format- Crab and Oyster Bisque

Ingredients: 
 1/4 cup butter or margarine  
4 cloves garlic, finely chopped 
2 shallots, finely chopped
3 tablespoons  all-purpose flour
1 bottle (8 oz) clam juice
1 cup dry white wine
1 tablespoon Worcesterchire sauce
1 teaspoon Cajun seasoning
1/4 teaspoon pepper
1 quart (4 cups) whipping cream
1 container (12 oz) fresh oysters, drained
1 lb fresh lump crab meat
Oyster crackers, if desired
Chopped fresh Italian (flat-leaf) parsley 

Directions: 
 -In 4-to 5-quart Dutch oven, melt butter over medium heat. Cook garlic and shallots in butter, stirring occasionally, until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes, stirring constantly, until thickened. -Stir in Worcestershire sauce, Cajun seasoning, pepper and whipping cream. Cook until thoroughly heated, about 10 minutes. Stir in oysters and crab meat and cook until the oysters are ready. Serve with oyster crackers; sprinkle with parsley.

Narrative Format- Crab and Oyster Bisque 

In 4-to 5-quart Dutch oven, melt ¼ cup butter or margarine over medium heat. Cook 4 cloves of garlic and 2 shallots in butter, stirring occasionally, until tender. Add 3 tablespoons of all- purpose flour; cook 1 minute, stirring constantly. Add 1 bottle(8 oz.) of clam juice and 1 cup of dry white wine; cook 2 minutes, stirring constantly, until thickened. -Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon Cajun seasoning, ¼ teaspoon pepper and 4 cups of whipping cream. Cook until thoroughly heated, about 10 minutes. Stir in 1 container (12 oz) of oysters and crab meat(1 lb) and cook until the oysters are ready. Serve with oyster crackers; sprinkle with chopped fresh Italian(flat-leaf) parsley.

Standard Format-Escargots Gratinés: 

Ingredients:
1 (4 ounce) can of escargots (medium)
1 (10 ounce) can of consommé
1 bay leaf
3 garlic cloves, crushed
1/2 cup butter
1 cup grated mozzarella cheese or 1 cup Swiss Cheese

Directions:
1. Drain and rinse the escargots.
2. Put escargots, bay leaf and consommé in sauce pan.
3. Simmer for 40 minutes without covering.
4. Drain the escargots.
5. Meanwhile melt butter and add the crushed garlic; set aside.
6. Spoon escargots in garlic butter and let rest 2 hours on counter.
7. Place escargots in each hole of escargot dish.
8. Spoon on garlic butter.
9. Cover with grated cheese.
10. Set under broiler for 5 minutes.

Active Format-Escargots Gratinés: 

Drain and Rinse:
-escargots(one can, 4 ounces)
Put in Sauce Pan: 
-escargots, one bay leaf, and consommé (one can, 10 ounces)
Simmer:
-40 minutes without covering.
Drain:
-escargots
Melt:
-1/2 cup butter
Add to melted butter:
-3 garlic cloves, crushed
Set aside. 
Spoon:
-escargots in garlic butter 
Let rest 2 hours on counter. 
Place:
-escargots in each hole of escargot dish
Add:
-garlic butter (on to each escargot)
-1 cup grated mozzarella cheese (on to each escargot)
Broil:
5 minutes