---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Escargots on Mushroom Caps
  Categories: Appetizers, French
       Yield: 6 servings
  
      18    Snails                            1/4 ts Vegetable seasoning
       1    Bay leaf                          1/2 c  Butter
       1 c  White wine                          3 tb Finely chopped parsley
       2 tb Chopped onion                       2 tb Minced green onions
       4    Cloves garlic, crushed            1/4 ts Nutmeg
       1    Dash allspice                      18    Mushroom caps
       1 ts Soy sauce                      
  
   Capture 18 snails.  Place them in a ventilated box with corn meal.  With a
   sprayer bottle, spray the corn meal.  Keep them in this environment at
   least 72 hours. Remove the snails and wash them in cold water. Drop them
   into boiling water with bay leaf and let simmer 15 minutes. Drain in
   colander and pick meat out of shell. Remove the fall or the tail end where
   the snail is attached to the shell. Wash snails in cold running water. Set
   aside. If you prefer, use canned snails, and rinse in cold water.
   
   In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and
   vegetable seasoning.  Add snails and cook over low heat 10 minutes.  Remove
   and drain snails, reserving liquid.  To this liquid add butter, parsley and
   green onions.  Heat through; add nutmeg.  Place mushroom caps in baking
   dish, top each with a snail, and pour liquid over all; bake at 450 degrees
   for 7 minutes.  Serve immediately with sliced french bread.
  
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