48 pieces Snails
48 pieces Mushroom caps
8 lemon wedges
2 T butter

Sauté mushroom caps in butter until soft. Using 8 snail dishes, place one snail in each hole and cover with a mushroom cap. Cover the dish with 2 oz of escargot butter. Bake escargot in preheated 375 degree oven for 12 minutes, or until butter turns golden brown.
Serve with a lemon wedge and French bread. Serves 8.

Escargot Butter

3/4 lb soft butter
1 small egg
1 t prepared mustard
1/4 t curry powder
1/4 t paprika
1/4 t Worcestershire sauce
1/4 t lemon juice
2 T chopped onions
2 anchovy fillets, chopped
2 gherkins, chopped
1 t capers, chopped
3 cloves garlic, chopped

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.