Instructions: Heat the butter in a deep saucepan and, when sizzling, saute the garlic, shallots, and parsley over medium heat for about 4 minutes. Remove pan from heat and add the salt, white pepper, and coriander. Cool. Cover the flavored butter and refrigerate until it has solidified. Preheat oven to 500F. Remove the stems from the mushrooms and reserve for another use. Wipe the mushroom caps with a damp cloth to remove any grit. Heat the chicken stock and two cups of water in a deep saucepan. Poach the mushroom caps in the boiling stock for 5 minutes. Immediately refresh the caps under cold water to stop the cooking action. Drain well and cool completely. Reserve.

Pour the snails into a colander and drain well. Run under cold water for 1 or 2 minutes to refresh completely. Place one snail in each of the poached mushroom caps. Top each snail with one tablespoon of the flavored butter.

Arrange six stuffed mushroom caps in each of six escargot dishes or ramekins. Bake in preheated oven for 6 minutes. Serve bubbling hot with thick slices of sourdough bread.

THE PRIME RIB

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