24 paris mushrooms 120 ml oil 100 burgundy snails 110 gr snail butter 100 snails 5 snails in one
Instructions
before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."]