Recipe Archives->Shellfish->Escargot 01
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ESCARGOT-BUTTER I 2 cloves of garlic 10 g shallot or onion half a bunch of parsley Chop this very thoroughly. Add to 200 g unsalted butter and add pepper and salt to your taste. ESCARGOT-BUTTER II 1 shallot 6 cloves of garlic 1 bunch of parsley 150 g unsalted butter 1 tbsp Pernod salt cayenne-pepper Chop the shallot and the garlic. Mix with the butter, then add the chopped parsley and the Pernod. Add salt and cayenne.
Printable version: escargot01.txt.
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