Catholic Recipe: Garlic Butter for Snails
This is the companion sauce for Escargots, served on St. Lawrence's feast day in Paris, France.
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