Title: Snails 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."]