 |
***** CODE PUB = PUB_B *****
Escargot Butter Recipe
Chef's Note
It's always nice to make this ahead of time because it can be used not only for escargots, but also for vegetables or garlic toast.
Ingredients
Ingredients
- 1 kg (2 1/4 lb.) Butter
- 150 g (5 oz.) Garlic, germ removed
- 120 g (4 oz.) parsley
- 22 g (4 1/2 tsp.) salt
- 10 g (2 tsp.) pepper
Method
- Chop the garlic and parsley very finely by hand or in a blender;
- work the butter until softened, blending in all the ingredients.
More recipe ideas
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
