Snails Bourguignonne / Escargots A La Bourguignonne

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Jay Adams

CATEGORY	CUISINE	TAG	YIELD
	French	Appetizers	6	Servings

INGREDIENTS

24		Large Paris mushrooms
		Salt and pepper
1/2	c	Oil
100		Canned Burgundy snails
1/2	c	Snail butter

INSTRUCTIONS

Preparation 15 minutes.  Cooking 15 minutes.  About 100 snails.  Remove
the stalks from the mushrooms. Season the mushroom caps with  salt,
pour the oil over them and sweat them in the oven. Take the  mushroom
caps out and place 4-5 snails in each one.  Cover with snail  butter
and heat in the oven just before serving, exactly as you would  snails
in their shells. Dry white wines:  Quincy, Pouilly-Fume,
Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil,  Rully,
Beaujolais-Villages. [From "Larousse Traditional French  Cooking."]
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 161 Calories From Fat: 161 Total Fat: 18.2g Cholesterol: 0mg Sodium: 0mg Potassium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g