Beurre d'Escargots/Snail Butter
Recipe type: Butter
- 1 garlic clove
- 3 shallots
- freshly ground pepper
- grate of nutmeg
- ¼ lb butter
- finely chopped parsley
- Blend into a paste the garlic cloves, shallots, salt, pepper and nutmeg.
- Add I/4 lb. butter and finely chopped parsley.
- 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.