Title: Snails bourguignonne
 Categories: Appetizers
      Yield: 6 Servings
 
     24    Large Paris mushrooms
           Salt and pepper
    1/2 c  Oil
    100    Canned Burgundy snails
    1/2 c  Snail butter
 
  Preparation 15 minutes.  Cooking 15 minutes.  About 100 snails.
  Remove the stalks from the mushrooms. Season the mushroom caps with
  salt, pour the oil over them and sweat them in the oven. Take the
  mushroom caps out and place 4-5 snails in each one. Cover with snail
  butter and heat in the oven just before serving, exactly as you would
  snails in their shells. Dry white wines:  Quincy, Pouilly-Fume,
  Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil,
  Rully, Beaujolais-Villages. [