Snail butter / beurre d'escargots
100 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Softened butter |
| ½ | cup | Finely chopped shallot |
| 2 | eaches | Cloves of garlic |
| 2 | tablespoons | Chopped fresh parsley |
| 1½ | tablespoon | Salt |
| 1 | teaspoon | Pepper |
Directions
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 (½ cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley. Add 25 g/1 oz (1½ scant tbsp) salt and 5 ml/1 tsp pepper. [From "Larousse Traditional French Cooking."]