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Butter for Snails, a la Bourguignonne
(Buerre Pour Escargots, A La Bourguignonne)


1-1/2 lb unsalted butter
3 oz finely cholled shallots
2 garlic cloves
2 to 3 tablespoon chopped parsley
4 tsp salt
1/2 tsp pepper

Add finely chopped shallots, garlic cloves pounded into a paste, and chopped parsley to the butter. Season with salt and pepper. Blend well.

Use for filling escargot shells cooked a la bourguignonne.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.