| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Sauces | 100 | Servings | |
INGREDIENTS
| 4 | oz | Softened butter |
| 1/2 | c | Finely chopped shallot |
| 2 | Cloves of garlic | |
| 2 | tb | Chopped fresh parsley |
| 1 1/2 | tb | Salt |
| 1 | ts | Pepper |
INSTRUCTIONS
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."] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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