Garlic, shallot and parsley are chopped very fine. The whole is well mixed.
(Personal proportions can be modified. For example some people prefer have more shallots)
In each empty shell, place a little of this butter. Then push a cooked escargot into the shell. Fill the remaining space in the shell completely and smoothly with butter. Usually 5 grams are used for a shell (a tea spoon). Put in the oven (200 °C or 390 °F) just enough time needed to melt the butter. Serve immediately in special plates with holes. (Snails are picked with a special little fork).
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|Serving Size: 1 Serving (62519g)|
|Recipe Makes: 8|
|Calories from Fat: 448147 (100%)|
|Amt Per Serving||% DV|
|Total Fat 50693.9g||67592 %|
|Saturated Fat 32105g||160525 %|
|Monounsaturated Fat 13138.2g|
|Polyunsanturated Fat 1901.9g|
|Cholesterol 134375mg||41346 %|
|Sodium 360005.8mg||12414 %|
|Potassium 15097.9mg||397 %|
|Total Carbohydrate 42.4g||12 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 41.6g|
|Protein 532.3g||760 %|
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Calories per serving: 448147
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