Escargot in Rockefeller Butter


Yields 4 servings

20 snails
¼ lb Butter
1 tsp Parsley, minced
1 tsp Green Onion, minced (green tops and all)
1 tsp Tarragon, minced
1 tsp Chervil, minced
2 tsp Celery leaves, minced
2 tsp Pernod
½ cup white wine Salt and Pepper to taste


To prepare butter: Soften butter to room temp, and stir in all ingredients.

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