Escargot Butter

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Instructions

Step 1: Butter

Take the butter out of the refrigerator 30 minutes beforehand, so that it softens somewhat but does not become too soft.

Step 2: Aromatics

Remove the stalks from the flat-leafed parsley and wash the leaves. Spin dry well and chop lightly using a knife.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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