Mushrooms Stuffed With Escargot

Cream 6 tablespoons of butter with shallots, garlic, parsley, celery, saltand pepper. Remove the mushroom stems and reserve for another purpose. Heatthe remaining butter in a a skillet. Add the mushroom caps and turn to coaton all sides. Arrange in the depressions of a snail pan, in scallop shellsorin a shallow baking-serving dish. Place a scant teaspoon of the herbedbutterin each mushroom cap, add a snail and cover it with a little more butter.

Before serving, bake in a moderate oven (375 degress), about 15 minutes.

Makes 6 servings