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Appetizers, Relishes & Picklesprinted page 10

SNAILS IN MUSHROOM CAPS

Maja Christensen

Makes 6 servings.

Ingredients

  • 3 Tbsp. minced parsley
  • 3 Tbsp. minced scallions
  • 3 garlic cloves, pressed
  • 6 Tbsp. butter
  • salt and pepper to taste
  • nutmeg to taste
  • 2 doz. medium fresh mushrooms
  • 2 dozen snails, rinsed (7 oz. can)

Method

  1. Mix parsley, scallions, garlic and butter well. Add salt and pepper and a pinch of nutmeg. Remove stems from mushrooms and fill with the butter mixture. Place a snail in each mushroom cap and top with more of the butter mixture. Place in an escargot pan or on a cookie sheet. Bake at 400° for about 10 minutes. Serve as a first course or pass as an appetizer. Makes 6 servings.

Note from the transcription

Yield is printed as the last sentence of the method.

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