Title: Snail Butter / Beurre D'escargots
Categories: Sauce
Yield: 100 Servings
| 4 | oz | Softened butter |
| 1/2 | c | Finely chopped shallot |
| 2 | | Cloves of garlic |
| 2 | tb | Chopped fresh parsley |
| 1 1/2 | tb | Salt |
| 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."]