Beurre d'escargot

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Beurre d'escargot
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For 450 g, you will need:


PreparationCookingStart to finish
47 min.4 min.51 min.

Step by step recipe

1Cut 250 g butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).Beurre d'escargot : etape 25
2Chop 30 g parsley finely. Set aside.Beurre d'escargot : etape 25
3Prepare 30 g shallot and chop very finely.Beurre d'escargot : etape 25
4Melt 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.
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5Cut 50 g smoked ham into small pieces.Beurre d'escargot : etape 25
6Lightly fry in the same pan as used for the shallot.

Set aside.
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7Peel 50 g button or field mushrooms and dice very small.Beurre d'escargot : etape 25
8Still using the same pan, heat 1 tablespoon olive oil. When hot, add the diced mushrooms.

Cook for 1 minute without colouring.

Set aside.
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9Peel and chop 1 garlic clove very finely.

Put in a bowl.
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10Add the chopped parsley, shallots, ham, mushroms, 30 g ground almonds and 1 tablespoon French mustard.Beurre d'escargot : etape 25
11Mix well, salt and pepper.Beurre d'escargot : etape 25
12Soften the butter by stirring for a few minutes with a spatula or fork.Beurre d'escargot : etape 25
13Add to the mixture in the bowl and mix together.Beurre d'escargot : etape 25
14Your 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.
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15Pipe butter "sausages" on a sheet of plastic film.Beurre d'escargot : etape 25
16Then roll up the butter in the film to make as even a cylinder as possible and twist the ends to seal.Beurre d'escargot : etape 25
17Make 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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No difficulty with mushrooms, use use what you got.
View this recipe :
May 26th 2020.