1-1/2 lb unsalted butter
3 oz finely chopped shallots
2 garlic cloves
2 to 3 tablespoons chopped parsley
4 teaspoon salt
1/2 teaspoon pepper
Add finely chopped shallots, garlic cloves pounded into a paste, and chopped parsley to the butter. Season with salt and pepper. Blend well.
Use for filling escargot shells cooked a la bourguignonne.