INGREDIENTS

INSTRUCTIONS

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.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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