KEG ESCARGOT Recipe

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Category:	Category: Appetizers

Ingredients:	Ingredients: Ingredients for 4 portions: 24 pieces snails 24 pieces mushroom caps 8 lemon wedges 1 tbsp. butter Escargot Butter: 3/4 pound soft butter 1 small egg 1 tsp. prepared mustard 1/4 tsp. curry powder 1/4 tsp. paprika 1/4 tsp. Worcestershire sauce 1/4 tsp. lemon juice 2 tbsp. chopped onions 2 anchovy fillets, chopped 2 gherkins, chopped 1 tsp. capers, chopped 3 cloves garlic, chopped

Directions:	Directions: Place butter and eggs in bowl and whip with hand-mixer until smooth and fluffy, approximately 5 minutes. Add remaining ingredients and mix for 3 minutes more. Escargot: Using 8 snail dishes, place one snail in each hole and cover with a mushroom cap (see recipe for keg mushrooms). Cover the dish with 2 oz. of escargot butter. Bake escargot in preheated 375° F oven for 12 minutes, or until butter turns golden brown. Serve with a lemon wedge and French bread

Number Of Servings:	Number Of Servings: 4

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KEG ESCARGOT Recipe

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