For snails a la Bourguignonne. Preparation time 15 minutes. For 40ºC air-sized snails. Beat 100 g/4 oz (1 stick) softened butter with 75 g/3 oz ( half cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tablespoon chopped fresh parsley. Add 25 g/1 oz ( 1.5 scant tablespoon) salt and 5 ml/1 tsp pepper. [From "Larousse Traditional French Cooking."]