Snail Butter

• 2 ¼ lb. (1 kg) unsalted butter, softened
• 2 oz. (50

Peel the garlic cloves and crush them with the back of a knife. Finely chop the shallots. Combine the salt, pepper, nutmeg, garlic, shallots, and almonds in a food processor and combine until they form a smooth paste. Alternatively, use a mortar and pestle. Chop the parsley finely and incorporate it, with the softened butter, into the paste.

Keep chilled until needed.