> Restaurant snails were on the menu. If
> because of the hot butter mixture on which they are gratinated
> they certainly taste delicious on grilled meat.
Peel and squeeze the garlic clove and add it. Peel the shallot and chop it as finely as possible, as well as the parsley. Add to the butter form and season it spicy with nutmeg, salt and pepper.
Form into a roll in aluminum foil. In the refrigerator, the snail butter keeps fresh for a good week, frozen in about 3 months.
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