Marinate:

4 to 5 doz. escargot
2/3 c. dry vermouth
1/3 c. College Inn chicken broth

Marinate all together for 1 hour or longer. Drain and pat dry; set aside.

1/2 c. chopped shallots or scallions
16 cloves fresh garlic, minced
1 lb. butter
1/2 c. chopped parsley

Cream the butter and fold in shallots, garlic and parsley. Set aside.

Clean mushroom caps (as many caps as escargot). Place on cookie sheet. Firm in oven for 10 minutes, at 400 degrees. Place drained escargot into caps; spoon creamed butter, garlic, shallots and parsley on each mushroom cap.

Return to 350 degree oven, bake for 20 to 30 minutes. Brown in broiler to finish.