*  Exported from  MasterCook  *
 
            Snails Bourguignonne / Escargots a la Bourguignonne
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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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