Dried, preservable powder for making beurre d'escargot - from chopped parsley, liliaceous bulbs, salts, and spices

摘要

Prod. is obtd. by chopping up parsley, liliaceous bulb e.g. garlic, onion, or shalot to form a paste, adding salt and spices, then drying the mixt. pref. by lyophilisation. Additionally, cayenne pepper and an edible colourant can also be included. Claimed compsn. is 42.5% parsley, 43.3% liliceous bulb, 11.8% salt, 0.6% cayenne pepper and 1.8% spices. The product can be preserved indefinitely, and is easily transformed to beurre d. escargot by mixing with water and fresh butter. In an example, 19g dry prod. and 31g water were mixed with 250 g butter.