Clan {DOU}

For: snails, broiled meats and fish; for basting baked or broiled fish or
mushrooms; for broiled mussels, clams, or oysters

1/2 cup butter
2 Tb minced shallots or green onions
1 to 3 cloves mashed garlic, depending on your taste for garlic
2 Tb minced parsley
Salt and pepper

....Cream the butter well. Twist the shallots or onions into a ball in the
....corner of a towel to extract their juice. Beat them into the butter with
....the garlic and parsley. Season to taste with salt and pepper.


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This is a fan favorite among my family and friends, claiming this is the best
butter they had ever tasted! Spreading on French bread if preferred.

Some personal notes on the recipe:

1 - If you have a favorite salted butter, use that instead of added seasoning.
2 - 1 Tb of minced shallots is equivalent to one shallot.
3 - I tried 3 cloves, and it was too much. I highly recommend only 1 clove.
4 - Since I didn't have fresh parsley, I used 1 Tb of dried parsley instead.
5 - Warm the butter to room temperature before mixing the ingredients.
6 - 1/2 cup of butter is 4 oz. I put the finished product in a 7oz ramekin.

I dunno, but perhaps leaving the translation out of the title of the topic would be better...

Snail Butter sounds really nasty

I get the same response everytime. I explain that it is used to cook escargots and reassured them there aren't snails in the recipe.

Regards,
Warmonga

I put a big S on the side of my car.
When I would speed you could hear people say, "Look at that S car Go

thats funny wave

Wave wrote:I put a big S on the side of my car.
When I would speed you could hear people say, "Look at that S car Go

Funny feel like "Trading places" LOL