LOCATION: Recipes >> Shellfish >> Escargot 02
|
 |
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
