Beurre d'escargot

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 Mustard
• 11 salt
• 12 pepper
• Total weight: 500 grams

Times:

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).
• 2: Chop 30 g parsley finely. Set aside.
• 3: Prepare 30 g shallot and chop very finely.
• 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.
• 5: Cut 50 g smoked ham into small pieces.
• 6: Lightly fry in the same pan as used for the shallot.
  Set aside.
• 7: Peel 50 g button or field mushrooms and dice very small.
• 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.
• 9: Peel and chop 1 garlic clove very finely.
  Put in a bowl.
• 10: Add the chopped parsley, shallots, ham, mushroms, 30 g ground almonds and 1 tablespoon Mustard.
• 11: Mix well, salt and pepper.
• 12: Soften the butter by stirring for a few minutes with a spatula or fork.
• 13: Add to the mixture in the bowl and mix together.
• 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.
• 15: Pipe butter "sausages" on a sheet of plastic film.
• 16: Then roll up the butter in the film to make as even a cylinder as possible and twist the ends to seal.
• 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.

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