Beurre d'escargot (Snail Butter)

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Rachele Keith

ingredients

• 1 lb soft sweet butter
• 1/4 C freshly chopped parsley
• 1 T fresh, finely chopped shallots, or 2 T finely chopped chives
• 7 cloves garlic, peeled, crushed, and chopped very fine (1 1/2 tablespoons)
• 1 T Pernod or Ricard or other anise aperitif
• 1 1/2 t salt
• 1 small t freshly ground white pepper
• 1 slice white bread, trimmed, cubed, and blended (1/2 C breadcrumbs)
• 2 T dry white wine

Source: Rachele Keith

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