LOCATION: Recipes >> Shellfish >> Escargot 01
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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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