Title: Mushrooms stuffed with escargot
 Categories: Appetizers
      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.