Snail Butter / Beurre Descargots

Ready in 1 hour

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1/2 c shallot; Finely chopped
1 1/2 tb Salt
2 tb Chopped fresh parsley
4 oz butter; Softened
2 Cloves garlic
1 ts Pepper

Original recipe makes 100



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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