Toast 6 small rounds of bread. Blanch 6 mushroom caps for 1 to 2 minutes in lemon juice, water. Sprinkle them with salt and pepper. Place each mushroom rounded side down on each piece of toast. Put snail in each mushroom cap and cover it with 1 teaspoon butter, mixed with pureed garlic to taste. Sprinkle snails with fine bread crumbs and bake them in 350 degree oven for 8 minutes. Sprinkle with finely chopped parsley. Serve hot.

Serves 1.