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Snail Butter / Beurre D'escargots



Ingredients:
4 Ounce(s) softened butter 2 tb chopped fresh parsley
1/2 Cup(s) finely chopped shallot 1 1/2 tb salt
2 cloves of garlic 1 ts pepper
Directions: 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. [From "Larousse Traditional French Cooking."]
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