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SNAILS WITH MUSHROOMS

Drain the snails. Make a stock with the white wine, 2 thinly sliced shallots and the thinly sliced carrot and onion. Reduce by half. Put in the snails, simmer for 5 minutes, strain. Put the marrow into a saucepan, cover with water, bring to a boil, keep boiling for 2 minutes. Drain. Mix the marrow with a mixture of 2 chopped shallots and the chopped garlic and parsley. Salt, pepper, pep up with a little Cayenne. Remove the stems of the mushrooms, wash the caps, rub with lemon, wipe dry and put into a gratin dish. Put 3 snails and a little stuffing into each cap. Cover the dish with oiled wax paper and bake in a medium oven (350F) for 25 minutes. Serve very hot.
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3 dozen canned snails
12 large button mushrooms
1 carrot
1 onion
4 shallots
1 pint Pouilly-Fuissˇ wine
3/4 lb marrow beef
2 cloves garlic
1 small bunch parsley
salt, pepper
Cayenne pepper
1 lemon
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20
mn
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25
mn
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Restaurant
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Appetizers
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Andrˇ CHAMPAGNE
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Pouilly-Fuissˇ
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