Newsgroups: rec.food.recipes
From: S0496391@let.rug.nl (Sanna Buurke)
Organization:  Faculteit der Letteren, RuG, NL
Subject: escargot-butter
Date: Mon, 29 Aug 1994 23:00:00 +0000
Message-ID: <9408301755.ag20046@post.demon.co.uk>

ESCARGOT-BUTTER I

2 cloves of garlic
10 g shallot or onion
half a bunch of parsley

Chop this very thoroughly. Add to 200 g unsalted butter and
add peper and salt to your taste.

ESCARGOT-BUTTER II

1 shallot
6 cloves of garlic
1 bunch of parsley
150 g unsalted butter
1 tbsp Pernod
salt
cayenne-pepper

Chop the shallot and the garlic. Mix with the butter, then add
the chopped parsley and the Pernod. Add salt and cayenne.

Sanna.