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.

Remarks