| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Appetizers, French |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Soft butter |
| 1 |
ts |
Minced shallots |
| 1 |
|
Clove garlic (large), crushed |
| 1 |
tb |
Minced parsley |
| 1 |
tb |
Finely minced celery |
| 1/4 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
| 12 |
lg |
Mushrooms |
| 12 |
lg |
Canned snails, drained |
INSTRUCTIONS
Cream 6 tablespoons of the butter with the shallots, garlic, parsley,
celery, salt and pepper. Remove the mushroom stems and reserve for another
purpose. Heat the remaining butter in a skillet. Add the mushroom caps and
turn to coat on all sides. Arrange in the depressions of a snail pan, in
scallop shells or in a shallow baking-serving dish. Place a scant teaspoon
of the herbed butter in each mushroom cap, add a snail and cover it with a
little more butter. Before serving, bake in a moderate oven (375 degrees)
about 15 minutes.
NOTE: Any leftover herbed butter may be used for baked or broiled fish.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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