Cooking-ez.com

1,059 easy and fully explained recipes, with 12,866 photos and 77 videos

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.

8,9153.8/5 for 9 ratings

Grade this recipe:

Last modified on: November 7^th 2018

For 150 g, you will need:

1 83 g butter
2 10 g parsley
3 10 g shallot
4 7 g butter
5 17 g smoked ham
6 17 g button or field mushrooms
7 ¹⁄₃ tablespoon olive oil
8 ¹⁄₃ garlic clove
9 10 g ground almonds
10 ¹⁄₃ tablespoon French mustard
11 salt
12 pepper
Total weight: 167 grams

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

Keeping: 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?

Work this out...

Step by step recipe

Stage 1 - 3 min.

Cut 83 g butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).

Stage 2 - 5 min.

Chop 10 g parsley finely. Set aside.

Stage 3 - 5 min.

Prepare 10 g shallot and chop very finely.

Stage 4 - 1 min.

Melt 7 g butter in a small frying pan on medium heat, then add the chopped shallot.

Cook for 1 minute without colouring, then set aside.

Stage 5 - 3 min.

Cut 17 g smoked ham into small pieces.

Stage 6 - 2 min.

Lightly fry in the same pan as used for the shallot.

Set aside.

Stage 7 - 5 min.

Peel 17 g button or field mushrooms and dice very small.

Stage 8 - 1 min.

Still using the same pan, heat ¹⁄₃ tablespoon olive oil. When hot, add the diced mushrooms.

Cook for 1 minute without colouring.

Set aside.

Stage 9 - 3 min.

Peel and chop ¹⁄₃ garlic clove very finely.

Put in a bowl.

Stage 10 - 2 min.

Add the chopped parsley, shallots, ham, mushroms, 10 g ground almonds and ¹⁄₃ tablespoon French mustard.

Stage 11 - 2 min.

Mix well, salt and pepper.

Stage 12 - 3 min.

Soften the butter by stirring for a few minutes with a spatula or fork.

Stage 13 - 2 min.

Add to the mixture in the bowl and mix together.

Stage 14 - 3 min.

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.

Stage 15 - 5 min.

Pipe butter "sausages" on a sheet of plastic film.

Stage 16 - 1 min.

Then roll up the butter in the film to make as even a cylinder as possible and twist the ends to seal.

Stage 17 - 5 min.

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

No difficulty with mushrooms, use use what you got.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
870 Kcal or 3,643 Kj	6 gr	5 gr	91 gr
43 %	2 %	1 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
520 Kcal or 2,177 Kj	4 gr	3 gr	55 gr
26 %	1 %	<1 %	8 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 150 g : 1.72 €

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

Mussels with beurre d'escargot

In this recipe, the mussels are cooked briefly first in salted water, just until they open. They are then shelled and popped in the oven for a few minutes with a knob of beurre d'escargot (butter for snails).
6,395 21 min.

Snails in a brioche

A flat brioche filled with snails, themselves filled with a knob of sophisticated beurre d'escargot. The flat round shape is reminiscent of the old-fashioned French snail dishes. Cut into bite-sized morsels, this makes a good aperitif snack.
5,635 1 hour 43 min.

See all recipes that use it

Source

Based on a recipe by Alain Ducasse.

More recipes?

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Smooth mixed vegetable soup, Chestnut moelleux, Lemon tart, Saltimbocca, Scallop and leek pancakes, ... All
	Smoked ham: You can check-out other recipes which use it, like for example: Quail egg canapés, "Buttonhole" quail eggs, Cauliflower "moelleux" in ramekins, Dauphinoise potatoes with Serano ham, Little vegetable omelettes, ... All
	Button or field mushrooms: You can check-out other recipes which use it, like for example: Icelandic-style fish and vegetable pie, Blanquette of veal, Baker's tuna and mushroom tart, African style chicken, Simple mushroom salad with thyme and lemon, 3 ways, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Brioche royale, Mirlitons, Buckwheat almond biscuits, Armagnac marzipan, Almond dacquoise, ... All

Other recipes you may also like

Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
78,884 14/5 for 2 ratings 1 day 1 hour 21 min.

Artichoke hearts forestier

This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
76,6265/5 for 1 ratings 2 hours 11 min.

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
209,578 284.1/5 for 31 ratings 7 days 15 min.

How to peel a pineapple

For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
34,7623.7/5 for 19 ratings 20 min.

How to extract passion fruit juice

Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.
83,115 32.3/5 for 4 ratings 20 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.