ESCARGOT IN MUSHROOM CAPS

      Title: ESCARGOT IN MUSHROOM CAPS
  Categories: Seafood, Foreign, Appetizers, Vegetables
       Yield: 6 Servings
  
       2 tb Minced onion
     1/2 lb Butter,melted
     1/4 ts Lemon juice
      24    To 26 - blanched * fresh
            -escargot,or drained,canned
            -snails
       2 tb Garlic powder
  
   Saute  minced  onion in 1/4 cup  butter.Add  lemon juice.Place
   escargot in mushroom caps in individual dishes.Spoon onion and butter
   over escargot.Sprinkle lightly with garlic powder.Let stand for two
   hours. Pour mixture  of  remaining  butter  and  garlic powder over
   escargot.Bake @ 350 degrees for 10 to 15 minutes.Serve with garlic
   toast.
   
   *  To Blanch Escargot: Blanching is the first step  in preparing
   escargot dishes.Fill a 3 quart pan half full of water (enough to
   cover the snails).When water boils,drop in the rinsed snails.Boil
   vigorously for 3 minutes (no more or the snails will get
   tough).Remove snails and rinse in cold water.Remove nails from shells
   with a toothpick.Place snails in bowl containing a mixture of half
   water and half vinegar for two hours.Snails are now ready to simmer
   in sauces.They may be cut into two or three pieces,if
   desired.Blanched snails,may be frozen.Note: Do not save snail
   shells,which are fragile.
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