1 stick of butter, softened
1 tbsp. Worcestershire sauce
1 tbsp. chopped shallots
2 lg. cloves garlic, crushed
1 can escargot
Mushroom caps

Rinse escargot: pat dry. Mix first 4 ingredients. Place 1 mushroom cap in bottom of escargot cup dish. Add 1 tsp. of butter mixture and escargot. Add butter and escargot until all escargot are used. End with butter mixture. Bake at 450 degrees for 10 to 20 minutes or until butter bubbles. Serve with thick slices of crusty French bread.