---------- Recipe via Meal-Master (tm) v8.01
       Title: Snails Bourguignonne / Escargots a la Bourguignonne 
  Categories: Appetizers, French
       Yield: 6 servings
      24 ea Large Paris mushrooms             100 ea Canned Burgundy snails
       1 x  Salt and pepper                   1/2 c  Snail butter
     1/2 c  Oil                            
   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,
   [From “Larousse Traditional French Cooking.”]