| 18 snails | 1 bay leaf |
| 3/4 C white wine | 2 tbsp chopped onion |
| 6 cloves, crushed garlic | 1 dash allspice |
| 1 tsp soy sauce | 1/4 tsp vegetable seasoning |
| 1/2 C butter | 3 tbsp fine chopped oarsley |
| 2 tbsp green onion, minced | 1/4 C nutmeg |
| 18 Lg mushroom caps | |
| Assumming you are using canned snails, combine wine,onion, garlic. allspice soy sauce, and vegetable seasoning. Add snails and cook 10 minures over low heat. Remove and drain, reserving liquid. Add butter, parsley and green onion to reserved liquid. Heat over med. heat. When hot, add nutmeg. Place mushroom caps on baking dish and top each with a snail. Pour liquid over all and bake at 450 Deg. F. for 7 minutes. Serve while warm with sliced french bread/ |