Saute minced onion in ?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.
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* 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
