Beurre pour les Escargots (Snail Butter)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 350 grammes butter
- 35 grammes shallots
- 10 grammes garlic
- 25 grammes (1 spoonful) chopped parsley
- 12 grammes salt
- 2 grammes pepper
Instructions
- Add the chopped shallots, the garlic paste, the parsley, the salt and the pepper to the butter.
- Mix the whole well by kneading.
- Keep in a cool place.