| 1 | Capture 18 snails. |
| 2 | Place them in a ventilated box with corn meal. |
| 3 | With a sprayer bottle, spray the corn meal. |
| 4 | Keep them in this environment at least 72 hours. |
| 5 | Remove the snails and wash them in cold water. |
| 6 | Drop them into boiling water with bay leaf and let simmer 15 minutes. |
| 7 | Drain in colander and pick meat out of shell. |
| 8 | Remove the fall or the tail end where the snail is attached to the shell. |
| 9 | Wash snails in cold running water. |
| 10 | Set aside. |
| 11 | If you prefer, use canned snails, and rinse in cold water. |
| 12 | In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning. |
| 13 | Add snails and cook over low heat 10 minutes. |
| 14 | Remove and drain snails, reserving liquid. |
| 15 | To this liquid add butter, parsley and green onions. |
| 16 | Heat through; add nutmeg. |
| 17 | Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450 °F for 7 minutes. |
| 18 | Serve immediately with sliced french bread |
