4 oz Softened butter

    1/2 c  Finely chopped shallot

      2    Cloves of garlic

      2 tb Chopped fresh parsley

  1 1/2 tb Salt

      1 ts Pepper

  For snails a la Bourguignonne.  Preparation time 15
  minutes. For 100 fair-sized snails.  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.  Add 25
  g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper.
  [From "Larousse Traditional French Cooking."]