1 Box Frozen puff pastry (such as Pepperidge Farm)
24 ea Mushroom caps, small
1 cn Escargot, 24 count
1 c Butter, clarified *
1 c Cooking wine
1 Clove Garlic, minced

* Clarified and drawn butter are one and the same. Melt butter; allow to stand for a minute. The clear part which has risen to the top is clarified butter.

Remove pastry from freezer and begin to thaw. Cut pastry into 24 squares. Clean mushroom caps and insert escargot. Place mushroom and escargot into pastry squares and wrap into balls. Divide these balls into 4 oven-proof individual serving dishes. Divide clarified butter, wine and garlic evenly over 4 dishes. Bake at 350 F until golden brown, approximately 15-20 minutes. Garnish with a lemon crown.

Serves 4