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."]

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