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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