Snails)
7 oz butter, 1 or 2 cloves of garlic, a
handful of very fresh parsley, salt,
pepper, pinch of nutmeg.
Chop the parsley very finely
indeed. Pound the garlic in a
mortar, removing any shreds and
leaving only the oil of the garlic.
Put the butter into the mortar and
work it so that the garlic
impregnates it completely, and
then add the parsley, which should
also be thoroughly worked in and
evenly distributed, then add a very
little salt, pepper, and nutmeg.
Sometimes a shallot and a few
mushrooms, cooked a minute in