Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              Heads  garlic
     1/2           Cup  olive oil
     1/2           Cup  butter
  1              Small  onion -- finely chopped
  1           Teaspoon  fresh rosemary finely chopped
     1/4      Teaspoon  ground thyme
  2             Dashes  nutmeg
                        salt and pepper to taste
  24             Large  d canned snails
     1/2           Cup  parsley chopped plus 2 tablespoons for
                        garnish
  24            Medium  to large fresh mushrooms
  12            Pieces  thin sliced white bread

Preparation:

Peel garlic nd chop into fine pieces. Place olive oil and butter in a frying pan over medium heat. When butter is melted, add onion, garlic, rosemary and thyme. Then add nutmeg, salt and pepper. Reduce heat to low and add snails nd parsley; simmer for 30 minutes. While snails are simmering, clean and remove stems from mushrooms. Arrange mushroom caps upside down in a 2-inch deep baking sidh and place one snail into each mushroom cap. Pour garlic mixture over snails and sprinkle with parsley. Cover with foil and bake for 30 minutes. While snails are baking, remove the crusts from the bread slices and cut each slice into 4 squares. Toast bread. Serve with escargots.

Nutritional Information:

1832 Calories (kcal); 200g Total Fat; (96% calories from fat); 3g Protein; 14g Carbohydrate; 248mg Cholesterol; 942mg Sodium