Side Pannel
Snail Butter / Beurre D'escargots
Snail Butter / Beurre D'escargots
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 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
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 (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."]
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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