Categories: Seafood, Foreign, Appetizers, Vegetables 
      Yield: 6 servings 
  
      2 tb Minced onion 
    1/2 lb Butter,melted 
    1/4 ts Lemon juice 
     24    To 26 - blanched * fresh 
           -escargot,or drained,canned 
           -snails 
      2 tb Garlic powder 
  
  Saute  minced  onion in 1/4 cup  butter.Add  lemon  juice.Place 
  escargot in mushroom caps in individual dishes.Spoon onion and butter 
  over escargot.Sprinkle  lightly with garlic powder.Let stand  for 
  two hours. Pour   mixture  of  remaining  butter  and  garlic  powder 
  over escargot.Bake  @  350  degrees for 10 to  15  minutes.Serve 
  with garlic toast. 
   
  *  To Blanch Escargot: Blanching is the first step  in  preparing 
  escargot dishes.Fill a 3 quart pan half full of water (enough  to 
  cover the snails).When water boils,drop in the rinsed snails.Boil 
  vigorously for 3 minutes (no more or the snails will get 
  tough).Remove snails and rinse in cold water.Remove nails from shells 
  with a toothpick.Place snails in bowl containing a mixture of half 
  water and half vinegar for two hours.Snails are now ready to simmer 
  in sauces.They may be cut into two or three pieces,if 
  desired.Blanched snails,may be frozen.Note: Do not save snail 
  shells,which are fragile.