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LOCATION: Recipes >> Shellfish >> Escargot 01

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ESCARGOT-BUTTER I

2 cloves of garlic
10 g shallot or onion
half a bunch of parsley

Chop this very thoroughly. Add to 200 g unsalted butter and add
pepper and salt to your taste.


ESCARGOT-BUTTER II

1 shallot
6 cloves of garlic
1 bunch of parsley
150 g unsalted butter
1 tbsp Pernod
salt
cayenne-pepper

Chop the shallot and the garlic. Mix with the butter, then add the
chopped parsley and the Pernod. Add salt and cayenne.

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