Still no other recipe for 'The Keg's' Escargot Appetizer than the one from Lorna?

Answer 1

INGREDIENTS
12 helix snails, without shells
1/2 cup butter, softened
2 cloves garlic, finely chopped
1 green onion, finely chopped
1 tablespoon finely minced fresh parsley
1 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 tablespoons dry white wine
12 puff pastry shells
12 mushroom caps

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Drain escargots; rinse in cold water and drain again.
In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each pastry shell. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top.
Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.

Answer 2

I found this at parenthood.com, does it sound like what you are looking for?

Ingredients
1 pkg creme cheese

Approx 1/3 lb. baby shrimp

Approx 1/3 lb. crabmeat

1/4 tsp garlic powder

dash worchestershire

no more than 4 drops tabasco

1 tbs. fresh lemon juice ( adjust to taste)

3 tbs. fresh cut chives

2-3 tbs. fresh parmesan cheese

one small can whole button mushrooms

Directions
Mix creme cheese and lemon, tabasco and worchester.

Finely chop shrimp and crabmeat.....do NOT use a food processor, and add to creme cheese.

Add dry ingrediants and mix. Put in pastry bag.

Drop one mushroom in each well of an escargot dish and pipe the creme cheese mixture on top . over fill to a nice peak.

Bake @400 degrees untill nicely browned.

Answer 3

they are not inherently poisonous, but they can become poisonous with the plants they eat, but I think if you give them wheat flour and lettuce for 2 weeks (or more...) , they can be prepared after starving 4 or 5 days, as I say in the site.
EASY RECIPE


goat cheese stuffing for 100 snails (previously cooked in court bouillon):


400 g of goat cheese ( or greek feta )
100 g of butter
4 cloves of garlic (finely chopped)
salt



Knead all together in order to obtain a smooth paste and use it as you would "beurre à la bourguignonne".
Escargot with mushrooms:


Clean and cut mushrooms. Saute, with a little garlic or onion according to your taste, for about 5 minutes, stop when there is no more water. Season with salt and pepper, add snails (previously cooked, even still frozen) and a glass of white wine.


When wine is well reduced, add the above butter, or beurre à la bourguignonne. It is optional to add a little Cognac. Stop cooking when butter begins to bubble and serve in special plates.


An alternative : replace the butters with cream and chopped tarragon.