This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
24 Med Size fresh mushrooms
Washed, dried, stems removed 3/4 lb Butter softened
24 Escargot, canned
2 tb White wine
Salt and pepper 3 Cl Garlic, peeled
1 tb Fresh lemon juice
2 tb Chopped parsley
1. Preheat oven to 350 F.
2. Saute mushroom caps in 4 tbs. of butter for 3 to 4 minutes on each side or until golden brown. Set aside.
3. Saute escargots in white wine and 4 tbs. butter for 10 minutes. Salt and pepper to taste. Drain. Fill each mushroom cap with a snail. Place remaining butter, the garlic, and the lemon juice in a blender and make a paste.
4. Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet. Sprinkle with parsley. Brown under broiler and serve hot.