Ingredients

• 2 tablespoon minced onion
• 1/2 pound butter, melted
• 1/4 teaspoon lemon juice
• 24 to 26 – blanched* fresh escargot, or drained canned snails
• 2 tablespoons garlic powder

Directions

1. 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.
2. Let stand for two hours. 
3. 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. 

1. Fill a 3 quart pan half full of water (enough  to cover the snails). 
2. 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.
3. Remove snails 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. 
4. They may be cut into two or three pieces, if desired.
5. Blanched snails,may be frozen.