235 Butter for Snails

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

For 50 snails: mix together 350 g (13 oz) butter, 30 g (1 oz) finely chopped shallots, 1 clove garlic, crushed to a paste, 25 g (1 oz) chopped parsley, 12 g (½ oz) salt and a pinch of pepper; keep in a cool place until required.