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