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.
75 K 3.6/5 (15 reviews)
55 min.
Easy
450 g
12 IngredientsLast modified on: November 7th 2018
For 450 g, you will need:
- 1
1 cup + 2 tablespoons butter - 2
2 tablespoons parsley - 3
2 tablespoons shallot - 4 1 ½ tablespoon butter
- 5
¼ cup smoked ham - 6
2⁄3 cup button or field mushrooms - 7
1 tablespoon olive oil - 8
1 garlic clove - 9
1⁄3 cup ground almonds - 10
1 tablespoon Mustard - 11
salt - 12
pepper
Change these quantities to make:
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Times for this recipe
Preparation: 50 min.
Cooking: 4 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Cut 1 cup + 2 tablespoons butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).
Stage 4 - 1 min.
Melt 1 ½ tablespoon 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 ¼ cup 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 2⁄3 cup button or field mushrooms and dice very small.
Stage 8 - 1 min.
Still using the same pan, heat 1 tablespoon 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, 1⁄3 cup ground almonds and 1 tablespoon 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.
Keeping: Several days in the fridge. Freezes very well.
Source: Based on a recipe by Alain Ducasse.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=7 % | 20 RDI=2 % | 270 RDI=40 % | 2,610 RDI=130 % | 10,910 RDI: 130 % |
| Per 100 g | 3 RDI=1 % | 3 RDI=0 % | 50 RDI=8 % | 520 RDI=30 % | 2,180 RDI: 30 % |
How much will it cost?
- For 450 g : 5.15 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using 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.
62 K 1 hour 45 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).
48 K 25 min.
This recipe uses (among others)
Butter
Like these other recipes: Sorrel omelette, Harvest Gratin, Quail egg canapés, Gâteau Nantais, Savoury French toast, ... See them all 471
Smoked ham
Like these other recipes: Dauphinoise potatoes with Serano ham, Sautéd broccoli with ham, Crème de foie gras, Kérinou slices, Pasta with green asparagus, ... See them all 30
Button or field mushrooms
Like these other recipes: Simple mushroom salad with thyme and lemon, 3 ways, African style chicken, Pork escalope with mushrooms and sage cream, Baker's tuna and mushroom tart, Tahitian salad, ... See them all 14
Parsley
Like these other recipes: Pork Chops Champvallon style, Larded pork tenderloin, Grandma's salad, Escalope of veal in a cream sauce, Crunchy Cauliflower Salad with Lemon, ... See them all 159
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