Snail Butter / Beurre D'Escargots

1. 1

   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.

2. 2

   Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper.

3. 3

   Form into a log and wrap in plastic wrap.

4. 4

   Place in freezer or refridgerator till firm and sold.

* Per serving · 4 servings · Values may vary.

No additional tips available.