Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      medium        size fresh mushrooms
                        washed -- dried, stems
                        -- removed
     3/4  pound         butter softened
  24                    escargot -- canned
   2      tablespoons   white wine
                        salt and pepper
   3      centiliters   garlic -- peeled
   1      tablespoon    fresh lemon juice
   2      tablespoons   chopped parsley

Preparation:

EAST 54TH STREET, MANHATTAN WINE: GAVI TENUTA SAN PIETRO 1. Preheat oven to 350F. 2. Sauté‚mushroom caps in 4 tbs. of butter for 3 to 4 minutes on each side or until golden brown. Set aside. 3. Sauté‚escargots in white wine and 4 tbs. butter for 10 minutes. Salt and pepper to taste. Drain. Fill each mushroom cap with a snail. Place remaining butter, the garlic, and the lemon juice in a blender and make a paste. 4. Place a lump of paste on each mushroom and bake 10 minutes on a baking sheet. Sprinkle with parsley. Brown under broiler and serve hot.