Title: Escargots on Mushroom Caps
Categories: Appetizers, French
Yield: 6 servings
18 Snails 1/4 ts Vegetable seasoning
1 Bay leaf 1/2 c Butter
1 c White wine 3 tb Finely chopped parsley
2 tb Chopped onion 2 tb Minced green onions
4 Cloves garlic, crushed 1/4 ts Nutmeg
1 Dash allspice 18 Mushroom caps
1 ts Soy sauce
Capture 18 snails. Place them in a ventilated box with corn meal. With a
sprayer bottle, spray the corn meal. Keep them in this environment at
least 72 hours. Remove the snails and wash them in cold water. Drop them
into boiling water with bay leaf and let simmer 15 minutes. Drain in
colander and pick meat out of shell. Remove the fall or the tail end where
the snail is attached to the shell. Wash snails in cold running water. Set
aside. If you prefer, use canned snails, and rinse in cold water.
In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and
vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove
and drain snails, reserving liquid. To this liquid add butter, parsley and
green onions. Heat through; add nutmeg. Place mushroom caps in baking
dish, top each with a snail, and pour liquid over all; bake at 450 degrees
for 7 minutes. Serve immediately with sliced french bread.
