Name: Snail Butter / Beurre D'escargots
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

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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