Real snail butter / beurre d'escargots
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Recipe by: rodmer
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
4 oz Softened butter 2 tb Chopped fresh parsley
1/2 c Finely chopped shallot 1 1/2 tb Salt
2 ea Cloves of garlic 1 ts Pepper
For snails a la Bourguignonne. Preparation time 15 minutes.
For 100 fair-sized snails. Beat 100 g/4 oz (1 stick) softened butter
with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves,
ground to a paste, and 30 ml/2 tbsp chopped fresh parsley. Add 25 g/1
oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper.
[From "Larousse Traditional French Cooking."]
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