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ESCARGOT

1 can (1 or 2 dozen) precooked French snails
same number of shells or large mushrooms tops, hollowed out, cleaned
1/2 cup butter (depends on amount of snails)
2 tsp. chopped parsley
1 or 2 mashed garlic cloves (according to taste)
1 tsp. salt and pepper
1 tsp. nutmeg
1 tsp. minced shallots (optional)

Rinse snails good in cold water and drain. Clean shells in boiling
water or wash and break off stems of mushrooms. Melt butter. Mix
parsley and spices together. Add butter mix to bottom of shells or
hollowed out mushroom caps. Insert snail and fill rest of shells
or caps with rest of butter mixture. Put in shallow oven dish or
single oven dishes, 5 or 6 per person. Bake at 350 degrees for 8
to 10 minutes. Serve as soon as butter sizzles. Serve hot as an
appetizer. Serve with a slice of lemon, squeezing on is optional.

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