Leave your butter at room temperature until soft. Then in a salad bowl mix well all your ingredients until an homogeneous paste.
I advise you to make small tubes with some cling film and keep them in the freezer (-18) for few month. That way, you will be able to use them little by little as you need it not only to cook snail, as it can be used for a lot of other preparations such as sautéed potatoes, garlic mushrooms, tomatoes, etc.
Je vous conseille de faire de petits rouleaux en film alimentaire et les garder au congélateur (-18°C) plusieurs mois.
Lorsque vous en avez besoin, vous coupez une rondelle de votre boudin pour vos préparations (pommes sautées, champignons, tomates, entrecôte, etc.).
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