| 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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