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Snail Butter - Beurre D'Escargots

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.4244
Energy (kCal)730.369
Carbohydrates (g)49.0586
Total fats (g)54.707
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat 100 g/4 oz (1 stick) softened butter with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley. | 2. Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper. | 3. Form into a log and wrap in plastic wrap. | 4. Place in freezer or refridgerator till firm and sold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 4 ounces Softened 646.38 29.6995 20.1965 54.431999999999995
    shallot 1/2 cup chopped 57.6 13.44 2.0 0.08
    garlic 4 cloves 17.88 3.9672 0.7632 0.06
    parsley 2 tablespoons Chopped 2.736 0.4811 0.2257 0.06
    salt 1 1/2 1/2 - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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