Escargots on mushroom caps

 
                         Escargots On Mushroom Caps
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       French
                 Posted To Recipelu
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   18                    snails
      1/4  teaspoon      vegetable seasoning
    1                    bay leaf
      1/2  cup           butter
    1      cup           white wine
    3      tablespoons   finely chopped parsley
    2      tablespoons   chopped onion
    2      tablespoons   minced green onions
    4      cloves        garlic -- crushed
      1/4  teaspoon      nutmeg
    1      dash          allspice
   18                    mushroom caps
    1      teaspoon      soy sauce
 
 Capture 18 snails. Place them in a ventilated box with corn meal. With a spraye
 r 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 wi
 th bay leaf and let simmer 15 minutes. Drain in colander and pick meat out of s
 hell. 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 vege
 table 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 immed
 iately with sliced french bread.
 
 Preparation Time: 0:00
 
 By P&S Gruenwald  on Dec 13, 1997, converted by MC_Buster.
 
 
 
 
 
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