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Beurre d'Escargots/Snail Butter
Recipe type: Butter
Cuisine: French
  • 1 garlic clove
  • 3 shallots
  • salt
  • freshly ground pepper
  • grate of nutmeg
  • ¼ lb butter
  • finely chopped parsley
  1. Blend into a paste the garlic cloves, shallots, salt, pepper and nutmeg.
  2. Add I/4 lb. butter and finely chopped parsley.
  3. Two methods: 1) if by hand, pound the substance with a wooden mallet in a mortar, then rub substances through a tamis (very fine meshed sieve) with a mallet. 2)if by machine, use a modern blender (Cuisinart or the like) to blend all of the substances then rub them through the tamis with the mallet.