Escargot In Mushroom Caps

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Title: ESCARGOT IN MUSHROOM CAPS
Categories: Seafood, Foreign, Appetizers, Vegetables
Yield: 6 servings

2 tb Minced onion
1/2 lb Butter,melted
1/4 ts Lemon juice
24 To 26 - blanched * fresh
-escargot,or drained,canned
-snails
2 tb Garlic powder

Saute minced onion in 1/4 cup butter.Add lemon juice.Place
escargot in mushroom caps in individual dishes.Spoon onion and butter
over escargot.Sprinkle lightly with garlic powder.Let stand for
two hours. Pour mixture of remaining butter and garlic powder
over escargot.Bake @ 350 degrees for 10 to 15 minutes.Serve
with garlic toast.

* To Blanch Escargot: Blanching is the first step in preparing
escargot dishes.Fill a 3 quart pan half full of water (enough to
cover the snails).When water boils,drop in the rinsed snails.Boil
vigorously for 3 minutes (no more or the snails will get
tough).Remove snails and rinse in cold water.Remove nails from shells
with a toothpick.Place snails in bowl containing a mixture of half
water and half vinegar for two hours.Snails are now ready to simmer
in sauces.They may be cut into two or three pieces,if
desired.Blanched snails,may be frozen.Note: Do not save snail
shells,which are fragile.

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