18    Snails
1    Bay leaf
1 c  White wine
2 tb Chopped onion
4    Cloves garlic, crushed
1    Dash allspice
1 ts Soy sauce
1/4 ts Vegetable seasoning
1/2 c  Butter
3 tb Finely chopped parsley
2 tb Minced green onions
1/4 ts Nutmeg
18    Mushroom caps

Capture 18 snails. Place them in a ventilated box with corn meal. With a
sprayer bottle, spray the corn meal. Keep them in this environment at least
72 hours. Remove the snails and wash them in cold water. Drop them into
boiling water with bay leaf and let simmer 15 minutes. Drain in colander
and pick meat out of shell. Remove the fall or the tail end where the snail
is attached to the shell. Wash snails in cold running water. Set aside. If
you prefer, use canned snails, and rinse in cold water.

In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and
vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove
and drain snails, reserving liquid. To this liquid add butter, parsley and
green onions. Heat through; add nutmeg. Place mushroom caps in baking
dish, top each with a snail, and pour liquid over all; bake at 450 degrees
for 7 minutes. Serve immediately with sliced french bread.