Beurre à la bourguignonne


Beurre à la bourguignonne

"Beurre à la bourguignonne", (garlic and parsley butter), is a compound butter whose primary use is as a flavouring for "Escargots à la bourguignonne". ["Larousse Gastronomique" (1961), Crown Publishers
("Translated from the French, Librairie Larousse, Paris (1938)")
] It is composed of:

* butter
* finely chopped shallots
* garlic pounded into a paste
* chopped parsley
* salt and pepper

These ingredients are well blended and chilled before use.

References


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