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ESCARGOT BUTTER 
1 1/4 c. unsalted butter, cut into pieces, room temperature
1/4 c. finely chopped shallots
1/4 c. packed chopped fresh parsley
3 lg. garlic cloves, minced
8 fresh tarragon leaves
Salt and freshly ground pepper

Blend all ingredients in processor until smooth. Transfer to bowl. Cover and chill. Makes 1 1/3 cups.
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