Ingredients for 8 portions:

48 pieces snails
48 pieces mushroom caps
8 lemon wedges
2 tbsp. butter

ESCARGOT BUTTER:

3/4 pound soft butter
1 small egg
1 tsp. prepared mustard
1/4 tsp. curry powder
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1/4 tsp. lemon juice
2 tbsp. chopped onions
2 anchovy fillets, chopped
2 gherkins, chopped
1 tsp. capers, chopped
3 cloves garlic, chopped

ESCARGOT BUTTER: Place butter and eggs in bowl and whip with hand-mixer until smooth and fluffy, approximately 5 minutes.

Add remaining ingredients and mix for 3 minutes more.

ESCARGOT: Saute mushroom caps in butter until soft.

Using 8 snail dishes, place one snail in each hole and cover with a mushroom cap. Cover the dish with 2 oz. of escargot butter.

Bake escargot in preheated 375°F oven for 12 minutes, or until butter turns golden brown.

Serve with a lemon wedge and French bread

Submitted by: corey