| 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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