Snail Butter / Beurre D'escargotsfrench, sauces 4 oz softened butter 1/2 cup finely chopped shallot 2 each cloves of garlic 2 tablespoon chopped fresh parsley 1 1/2 tablespoon salt 1 teaspoon 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."] |
