Page 224 The French Chef Cookbook, Julia Child Butter for approximately 2 dozen (24 snails)
Author: Julia Child
Recipe type: Appetizer
Cuisine: French
Serves: 24
Ingredients
1 stick (1/4 lb.) butter
1 to 2 cloves mashed garlic
2Tb minced fresh parsley
Salt, pepper, and lemon juice
Optional: 1 to 2 Tb very finely minced fresh pork fat
Instructions
Cream butter until fluffy (using a wooden spoon and mixing bowl or electric mixer). Beat in the garlic and parsley, salt, pepper, and lemon juice to taste, and add optional pork fat (which fortifies butter in oven, and gives added flavor).
Baking and Serving
(Preheat oven to 450 degrees.)
Bake in the middle level of oven for about 10 minutes, until butter is bubbling out of snail shells. Serve immediately, accompanied by hot French bread and a young red wine, such as Beaujolais or Mountain red.
Place a bit of meat on a bit of French bread, pour the butter over and eat. When you’ve eaten all the snails, sop up the remaining garlic butter in the plate with bits of French bread.
Recipe by Tout va bien! (tm) at https://christymajors.com/live-like-julia-eat-escargot/