Title: Mushrooms Stuffed with Escargot
Categories: Appetizer
Yield: 6 Servings

1/2	c	Soft butter
1	ts	Minced shallots
1		Clove garlic (large), crushed
1	tb	Minced parsley
1	tb	Finely minced celery
1/4	ts	Salt
		Freshly ground black pepper to taste
12	lg	Mushrooms
12	lg	Canned snails, drained

Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish. Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degrees) about 15 minutes.

NOTE: Any leftover herbed butter may be used for baked or broiled fish.

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