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ESCARGOTS ON MUSHROOM CAPS

Category:    Appetizers, French
Yield:6 servings
 
     18    Snails
      1    Bay leaf
      1 c  White wine
      2 tb Chopped onion
      4    Cloves garlic, crushed
      1    Dash allspice
      1 ts Soy sauce
    1/4 ts Vegetable seasoning
    1/2 c  Butter
      3 tb Finely chopped parsley
      2 tb Minced green onions
    1/4 ts Nutmeg
     18    Mushroom caps
 
  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.
 

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