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Catholic Recipe: Garlic Butter for Snails


  • 2 cloves garlic
  • 1/4 pound butter
  • parsley
  • salt and pepper
  • nutmeg
  • Details

  • Prep Time: 15 minutes
  • Difficulty:
  • Cost: $$$$
  • For Ages: 11+
  • Origin: France

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
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