Ingredients
- 100 burgundy snails (canned)
- 100 snails
- 24 paris mushrooms
- 5 snails in one
- 1/2 c snail butter
- 1/2 c oil
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."]
