Escargot in Mushroom Caps

Yields:	6 servings
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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 at 350 degrees F. for 10 to 15 minutes.

Serve with garlic toast.

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The perfect limeade recipe. Refreshingly tart. Great for when limes are in season. I used juicy key limes.

Reviewed by kerneld