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Name: Beurre d'escargot
Prep time: 47 min
Cook time: 4 min
Total time: 51 min
Yield: 450 g
Cuisine: french
Ingredients: 250 g butter; 30 g parsley; 30 g shallot; 20 g butter; 50 g smoked ham; 50 g button or field mushrooms; 1 tablespoon olive oil; 1 garlic clove; 30 g ground almonds; 1 tablespoon French mustard; salt; pepper

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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.

1,336 3.6/5

Last modified on: November 7^th 2018

For 450 g, you will need:

1 : 250 g butter
2 : 30 g parsley
3 : 30 g shallot
4 : 20 g butter
5 : 50 g smoked ham
6 : 50 g button or field mushrooms
7 : 1 tablespoon olive oil
8 : 1 garlic clove
9 : 30 g ground almonds
10 : 1 tablespoon French mustard
11 : salt
12 : pepper
Total weight: 500 grams

Change for: 150 g 225 g 450 g 900 g 1 kg 350 g

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Cooking	Start to finish
47 min.	4 min.	51 min.

Preservation: Several days in the fridge. Freezes very well.

At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

1	Cut 250 g butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).	3 min.
2	Chop 30 g parsley finely. Set aside.	5 min.
3	Prepare 30 g shallot and chop very finely.	5 min.
4	Melt 20 g butter in a small frying pan on medium heat, then add the chopped shallot. Cook for 1 minute without colouring, then set aside.	1 min.
5	Cut 50 g smoked ham into small pieces.	3 min.
6	Lightly fry in the same pan as used for the shallot. Set aside.	2 min.
7	Peel 50 g button or field mushrooms and dice very small.	5 min.
8	Still using the same pan, heat 1 tablespoon olive oil. When hot, add the diced mushrooms. Cook for 1 minute without colouring. Set aside.	1 min.
9	Peel and chop 1 garlic clove very finely. Put in a bowl.	3 min.
10	Add the chopped parsley, shallots, ham, mushroms, 30 g ground almonds and 1 tablespoon French mustard.	2 min.
11	Mix well, salt and pepper.	2 min.
12	Soften the butter by stirring for a few minutes with a spatula or fork.	3 min.
13	Add to the mixture in the bowl and mix together.	2 min.
14	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.	3 min.
15	Pipe butter "sausages" on a sheet of plastic film.	5 min.
16	Then roll up the butter in the film to make as even a cylinder as possible and twist the ends to seal.	1 min.
17	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.	5 min.

Remarks

No difficulty with mushrooms, use use what you got.

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
2606	18 gr	16 gr	274 gr
130 %	7 %	2 %	42 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
521	4 gr	3 gr	55 gr
26 %	1 %	<1 %	8 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 450 g : 5.14 €

Note : These prices are only approximate.

Change currency:

Recipes which use it: 1

Source: Based on a recipe by Alain Ducasse.

More recipes?

This recipe use (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Flaky brownie brioche, Montbenoit's canapés, Foie gras fingers, Chestnut moelleux, Potatoes with prawns, ... [All]
	Smoked ham: You can check-out other recipes which use it, like for example: Crème de foie gras, Thin endive tart, Ham spirals, Surprise bread, Pasta with green asparagus, ... [All]
	Button or field mushrooms: You can check-out other recipes which use it, like for example: African style chicken, Sausage mushroom and cheese crumble, Icelandic-style fish and vegetable pie, Lille style chicken, Artichoke hearts forestier , ... [All]
	Parsley: You can get more informations, or check-out other recipes which use it, for example: How to prepare cockles, Bolognaise lasagne, Crunchy spring salad, Involtini-Style Filet Mignon , Herb salad, ... [All]

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