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LOCATION: Recipes >> Shellfish >> Escargot 02

Print this Recipe    Escargot 02

Snail butter / beurre d'escargots
Yield: 100 servings

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. 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.

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