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.
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.
14,7813.6/5 for 13 ratings
Grade this recipe: Last modified on: November 7th 2018
For 900 g, you will need:
- 0
500 g butter - 1
60 g parsley - 2
60 g shallot - 3 40 g butter
- 4
100 g smoked ham - 5
100 g button or field mushrooms - 6
2 tablespoons olive oil - 7
2 cloves garlic - 8
60 g ground almonds - 9
2 tablespoons French mustard - 10
salt - 11
pepper - Total weight: 1,000 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 47 min. | 4 min. | 51 min. |
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?
Keeping:
Several days in the fridge. Freezes very well.Step by step recipe
Stage 1 - 3 min.
Cut 500 g butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).
Stage 4 - 1 min.
Melt 40 g butter in a small frying pan on medium heat, then add the chopped shallot.
Cook for 1 minute without colouring, then set aside.
Cook for 1 minute without colouring, then set aside.
Stage 5 - 3 min.
Cut 100 g smoked ham into small pieces.
Stage 6 - 2 min.
Lightly fry in the same pan as used for the shallot.
Set aside.
Set aside.
Stage 7 - 5 min.
Peel 100 g button or field mushrooms and dice very small.
Stage 8 - 1 min.
Still using the same pan, heat 2 tablespoons olive oil. When hot, add the diced mushrooms.
Cook for 1 minute without colouring.
Set aside.
Cook for 1 minute without colouring.
Set aside.
Stage 9 - 3 min.
Stage 10 - 2 min.
Add the chopped parsley, shallots, ham, mushroms, 60 g ground almonds and 2 tablespoons 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.
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.
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 |
| 5,211 Kcal or 21,817 Kj | 37 gr | 32 gr | 548 gr |
| 261 % | 14 % | 3 % | 83 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 521 Kcal or 2,181 Kj | 4 gr | 3 gr | 55 gr |
| 26 % | 1 % | <1 % | 8 % |
How much will it cost?
- For 900 g : 10.28 €
Note : These prices are only approximate.
Some recipes that use this recipe
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.
9,401 1 hour 43 min.
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).
10,119 21 min.
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: Sorrel soup, Elsa's Comtoise galette, French custard tart, Tatin apple diplomat tart, Smoky potato and potimarron gratin, ... All |
| Button or field mushrooms: You can check-out other recipes which use it, like for example: Simple mushroom salad with thyme and lemon, 3 ways, Baker's tuna and mushroom tart, Artichoke hearts forestier , Veal Marengo, Lille style chicken, ... All |
| Smoked ham: You can check-out other recipes which use it, like for example: Ham spirals, Tagliatelle and courgette spaghetti, carbonara style, "Buttonhole" quail eggs, Bistro-style red endive salad, Crab and smoked salmon club sandwiches , ... All |
| Parsley: You can get more informations, or check-out other recipes which use it, for example: Quiche Bretonne, Sautéed green vegetables, Cajun pork with rice., Chicken breasts in a potato crust, Crunchy spring salad, ... All |
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...256,761 714.6/5 for 46 ratings 2 hours 38 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).82,443 25/5 for 12 ratings 23 min.
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.96,0663.7/5 for 3 ratings 40 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.74,1645/5 for 11 ratings 2 days 16 hours 28 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.135,413 34.3/5 for 6 ratings 7 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-09-27)
Note: We'll never share your email with anyone else.
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.
Post your comment or question