Beurre d'escargot
Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven.
In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.
In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.
57K 15 3.6
Last modified on: November 7th 2018
Keywords for this recipe:For 150 g, you will need:
- 1
3.0 oz butter - 2
0.4 oz parsley - 3
0.4 oz shallot - 4 0.3 oz butter
- 5
0.6 oz smoked ham - 6
1.5 oz button or field mushrooms - 7
1⁄3 tablespoon olive oil - 8
1⁄3 garlic clove - 9
0.8 oz ground almonds - 10
1⁄3 tablespoon French mustard - 11
salt - 12
pepper
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 47 min. | 4 min. | 51 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
Cut 3.0 oz butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).
Stage 4 - 1 min.
Melt 0.3 oz butter in a small frying pan on medium heat, then add the chopped shallot.
Cook for 1 minute without colouring, then set aside.
Cook for 1 minute without colouring, then set aside.
Stage 5 - 3 min.
Cut 0.6 oz smoked ham into small pieces.
Stage 6 - 2 min.
Lightly fry in the same pan as used for the shallot.
Set aside.
Set aside.
Stage 7 - 5 min.
Peel 1.5 oz button or field mushrooms and dice very small.
Stage 8 - 1 min.
Still using the same pan, heat 1⁄3 tablespoon olive oil. When hot, add the diced mushrooms.
Cook for 1 minute without colouring.
Set aside.
Cook for 1 minute without colouring.
Set aside.
Stage 9 - 3 min.
Stage 10 - 2 min.
Add the chopped parsley, shallots, ham, mushroms, 0.8 oz ground almonds and 1⁄3 tablespoon French mustard.
Stage 11 - 2 min.
Mix well, salt and pepper.
Stage 12 - 3 min.
Soften the butter by stirring for a few minutes with a spatula or fork.
Stage 13 - 2 min.
Add to the mixture in the bowl and mix together.
Stage 14 - 3 min.
Your beurre d'escargot is ready for use on a batch of snails.
You can also prepare it to use later by transferring it into a forcing bag.
You can also prepare it to use later by transferring it into a forcing bag.
Stage 15 - 5 min.
Pipe butter "sausages" on a sheet of plastic film.
Stage 16 - 1 min.
Then roll up the butter in the film to make as even a cylinder as possible and twist the ends to seal.
Stage 17 - 5 min.
Make as many rolls as you can and freeze them.
Your beurre d'escargot can be used later, either for snails or in another recipe: just take out a roll and cut off pieces as you need them.
Your beurre d'escargot can be used later, either for snails or in another recipe: just take out a roll and cut off pieces as you need them.
Remarks
No difficulty with mushrooms, use use what you got.
Keeping
Several days in the fridge. Freezes very well.
Source
Based on a recipe by Alain Ducasse.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 870 Kcal or 3,643 Kj | 6 gr | 5 gr | 91 gr |
| 32 % | 2 % | <1 % | 10 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 520 Kcal or 2,177 Kj | 4 gr | 3 gr | 55 gr |
| 19 % | 1 % | <1 % | 6 % |
How much will it cost?
- For 150 g : 1.47 £
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Snails in a brioche
A flat brioche filled with snails, themselves filled with a knob of sophisticated beurre d'escargot. The flat round shape is reminiscent of the old-fashioned French snail dishes. Cut into bite-sized morsels, this makes a good aperitif snack.
48K 1 hour 43 min.
Mussels with beurre d'escargot
In this recipe, the mussels are cooked briefly first in salted water, just until they open. They are then shelled and popped in the oven for a few minutes with a knob of beurre d'escargot (butter for snails).
35K 21 min.
This recipe uses (among others)
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Tyrolean apple crumble, Caribbean upside-down cake, Bisto-style canapés, Apple charlotte with toasted brioche, Baker's apple soles, ... All |
 | Smoked ham: You can check-out other recipes which use it, like for example: Fish petals, vegetables julienne, and beurre blanc, Red rice pannequets, Eggs Benedict , Croque-monsieur gourmand, Endive gratin with cancoillotte, ... All |
 | Button or field mushrooms: You can check-out other recipes which use it, like for example: Veal Marengo, Koulibiak in pie dish, Pork escalope with mushrooms and sage cream, Very green mixed salad, Baker's tuna and mushroom tart, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Pâté de campagne, Normandy seafood stew, Lentil and cold-meat salad, Stuffed tomatoes and courgettes, Hamburgers, ... All |
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