INGREDIENTS

INSTRUCTIONS

Heat the butter in a deep saucepan and, when sizzling, saute the
garlic, shallots, and parsley over medium heat for about 4 minutes.
Remove pan from heat and add the salt, white pepper, and coriander.
Cool. Cover the flavored butter and refrigerate until it has
solidified. Preheat oven to 500F. Remove the stems from the mushrooms
and reserve for another use. Wipe the mushroom caps with a damp cloth
to remove any grit. Heat the chicken stock and two cups of water in a
deep saucepan. Poach the mushroom caps in the boiling stock for 5
minutes. Immediately refresh the caps under cold water to stop the
cooking action. Drain well and cool completely. Reserve. Pour the
snails into a colander and drain well. Run under cold water for 1 or  2
minutes to refresh completely. Place one snail in each of the  poached
mushroom caps. Top each snail with one tablespoon of the  flavored
butter. Arrange six stuffed mushroom caps in each of six  escargot
dishes or ramekins. Bake in preheated oven for 6 minutes.  Serve
bubbling hot with thick slices of sourdough bread.  THE PRIME RIB  K
STREET N.W., WASHINGTON, D.C  From the <Micro Cookbook Collection of
American recipes>, downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 479
Calories From Fat: 419
Total Fat: 47.7g
Cholesterol: 124.4mg
Sodium: 318.9mg
Potassium: 227.9mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: 1.7g
Protein: 8.5g