🫙 From the Spice Rack
Snail Butter / Beurre D'Escargots
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...
sideeasy
Ingredients6 items
Ingredients
- 4ozsoftened butter
- 1/2cup finely chopped shallot
- 2Cloveof garlic
- 2tbsp chopped fresh parsley
- 11/2 tb salt
- 1tsp pepper
Directions
- 1
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 Bo
- 2
Preparation time 15 minutes
- 3
For 100 fair-sized snails
- 4
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 t
- 5
Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper
- 6
From "Larousse Traditional French Cooking."]