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.
56K 15 3.6
Last modified on: November 7th 2018
Keywords for this recipe:For 450 g, you will need:
- 1
258 ml butter - 2
30 ml parsley - 3
30 ml shallot - 4 20.64 ml butter
- 5
50 ml smoked ham - 6
125 ml button or field mushrooms - 7
1 tablespoon olive oil - 8
1 garlic clove - 9
68.1 ml ground almonds - 10
1 tablespoon French mustard - 11
salt - 12
pepper
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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
Cut 258 ml butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).
Stage 4 - 1 min.
Melt 20.64 ml 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 50 ml 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 125 ml 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, 68.1 ml ground almonds and 1 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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,606 Kcal or 10,911 Kj | 18 gr | 16 gr | 274 gr |
| 130 % | 7 % | 2 % | 42 % |
| 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 450 g : 5.14 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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.
47K 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).
34K 21 min.
This recipe uses (among others)
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Almond mug cake for Mary, Toasted-flour biscuits, Brioche galette, Leek and tuna loaf, Layered Leek and Egg Gratin , ... All |
 | Smoked ham: You can check-out other recipes which use it, like for example: Cauliflower "moelleux" in ramekins, Chicano burger, Pasta with green asparagus, Surprise bread, Sautéd broccoli with ham, ... All |
 | Button or field mushrooms: You can check-out other recipes which use it, like for example: Sausage mushroom and cheese crumble, Simple mushroom salad with thyme and lemon, 3 ways, Blanquette of veal, African style chicken, Very green mixed salad, ... All |
 | Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Macaronade mixture, Almond macaroon cake, Buckwheat almond biscuits, Apple Strudel, Brioche royale, ... All |
Other recipes you may also like
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.293K 24 32 min. February 21th 2011
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.891K 34.3 7 hours December 30th 2019
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.1.1M 13.6 43 min. December 31th 2013
Stewed rhubarb
This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes.281K4.4 55 min. October 13th 2010
Hot chocolate
Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain.209K4 23 min. December 19th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-21)
Note: We'll never share your e-mail address 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 e-mail address 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.