Escargo Butter

By tschnet1

Ingredients

• 3/4 lb soft butter
• 1 small egg
• 1 tsp prepared mustard
• 1/4 tsp curry powder
• 1/4 tsp paprika
• 1/4 tsp lemon juice
• 1/4 tsp Worcestershire
• 2 tbsp chopped onions
• 2 heaping tsp Dijon mustard
• 2 Gherkins, chopped
• 3 clove garlic, chopped

Preparation

Step 1

Place butter and eggs in bowl and whip with hand mixer until smooth and fluffy, approximately 5 minutes. Add remaining ingredients and mix for 3 minutes more.

Saute mushroom caps in butter until soft. Using 8 snail dishes, place one in each hold and cover with a mushroom cap. Cover dish with 2 oz butter. Bake at 375º for 12 minutes or until butter turns golden brown.