THE KEG ESCARGOTS

THE KEG ESCARGOTS Ingredients for 8 portions: 48 pieces snails 48 pieces mushroom caps 8 lemon wedges 2 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

ESCARGOT BUTTER: 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: Saute mushroom caps in butter until soft.

Using 8 snail dishes, place one snail in each hole and cover with a mushroom cap. 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

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