Title: Snail butter / beurre d'escargots
 Categories: Sauces, Butter
      Yield: 100 servings
 
      4 oz Softened butter
    1/2 c  Finely chopped shallot
      2 ea Cloves of garlic
      2 tb Chopped fresh parsley
  1 1/2 tb Salt
      1 t  Pepper
 
  For snails a la Bourguignonne.  Preparation time 15 minutes. For 100
  fair-sized snails.  Beat 100 g/4 oz (1 stick) softened butter with 75
  g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves, ground to a
  paste, and 30 ml/2 tbsp chopped fresh parsley.  Add 25 g/1 oz (1 1/2
  scant tbsp) salt and 5 ml/1 tsp pepper. [