Catholic Recipe: Garlic Butter for Snails
This is the companion sauce for Escargots, served on St. Lawrence's feast day in Paris, France.
DIRECTIONS
Pound 2 cloves of garlic in a mortar and remove any shreds (a garlic press is better if you have one) so that only the oil remains. Place 1/4 pound butter in the mortar and work the garlic oil into it as well as you can. Then add a handful of parsley, chopped, a little salt, freshly ground pepper, and a pinch of nutmeg. Work all together until well incorporated.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
Recent Catholic Commentary
The Smell of the Sheep May 16
Top Catholic News
Most Important Stories of the Last 30 Days