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Beurre d’escargot (Snail Butter) Variation 1. Escargot (Snails) 2. Crevettes Provencales (Shrimp) 3. Tomates Provencales (Tomatoes) 1 pound soft sweet butter 1/4 cup freshly chopped parsley 1 tablespoon fresh, finely chopped shallots, or 2 tablespoons finely chopped chives 7 cloves garlic, peeled, crushed, and chopped very fine (1 1/2 tablespoons) 1 tablespoon Pernod or Ricard or other anise aperitif 1 1/2 teaspoons salt 1 small teaspoon freshly ground white pepper 1 slice white bread, trimmed, cubed, and blended (1/2 cup breadcrumbs) 2 tablespoons dry white wine Combine all ingredients except the bread and wine and mix carefully. Then add the bread and wine and mix just enough to add it to the butter. It is good to add some liquid like white wine to the butter because it blends with the butter during cooking and cuts the fattiness of the dish. However, bread is added to absorb the wine, which could not be incorporated into the butter when cold. Yield: Enough butter for about 5 dozen snails. This is a very versatile mixture and may be used with snails, butterfly shrimp, tomatoes, and saut6ed potatoes, to name just a few. The butter will keep up to 2 weeks covered in the refrigerator. Variations 1. Escargots (Snails) Snails are purchased in cans and the shells are packaged separately. Push 1/2 teaspoon of the snail butter into the shell and place the snail on top. Add another full teaspoon of the butter to the top of the snail. Place on a tray and place in a preheated 375' oven for 10 to 12 minutes or until the butter bubbles and clarifies. 2. Crevettes Provencales (Shrimp) Place shrimp in a gratin dish, sprinkle with lemon juice and cover with snail butter. Place in the oven and cook as you would the snails. 3. Tomates Provengales (Tomatoes) Split tomatoes in half and fry in a pan in very hot oil, seasoned with salt and pepper, about 3 to 4 minutes on each side. Place fried tomatoes on a tray, flat side up, and add some snail butter to each half. Place in a very hot oven for 5 minutes. Toss a little butter on saut6ed potatoes-a new taste experience. You may also want to try adding a little "nut" of the snail butter to each bowl before you pour in a vegetable soup. One thing must be remembered: Be careful not to burn the butter because the garlic will taste bitter and the entire dish will be ruined. Return to Top |
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