ESCARGOT BUTTER

Butter 1 1/2 stick
Garlic* Tablespoon or so
Nutmeg to taste
Parsley two tablespoons finely chopped
Salt* & pepper to taste

Chop the garlic as fine as possible. Then add some salt and use the side of a large knife to puree the garlic. The salt serves as abrasive substance to liquefy the garlic. If you do this there will be ample salt in your butter.

Suggested use:

On escargot, of course.

More usually I use it on shrimp and scallops in individual oven proof dishes.

How?
Place shrimp or scallops or both in bottom of dish. (You might try other seafood.)

Place a couple tablespoons of butter on the seafood. I usually put a little butter on top.

Cover with bread crumbs and bake in 375 degree oven for about fifteen minutes or until the bread crumbs have a nice golden color.


A great and simple entrée. You can make the butter well ahead of time or even put the dish together.

I have made this for one of the most elite restaurants in Richmond, where a trained European chef initially showed me how to do it.


It is nice to have around to put on garlic bread.