Title: Snails Bourguignonne / Escargots a la Bourguignonne
Categories: Appetizer
Yield: 6 Servings

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

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."]

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