Snail Butter / Beurre D'Escargots
Yield
100 servingsPrep
15 minCook
?Ready
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
butter
softened |
|
| ½ | cup |
shallots
finely chopped |
*
|
| 2 | cloves |
garlic
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 ½ | tablespoons |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
butter
softened |
|
| 118 | ml |
shallots
finely chopped |
*
|
| 2 | cloves |
garlic
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 23 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
Directions
For snails a la Bourguignonne.
Preparation time 15 minutes.
For 100 fair-sized snails. Beat softened butter with shallot, garlic cloves, ground to a paste, and parsley.
Add salt and pepper
