Snail Butter / Beurre D'Escargots
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
25
ingredients
directions
- 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.
- Form into a log and wrap in plastic wrap.
- Place in freezer or refridgerator till firm and sold.
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RECIPE SUBMITTED BY
riffraff
Fort Worth, Texas
I'm an adventurous foodie. Cooking is how I express myself.