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SNAILS WITH FROGS' LEGS / ESCARGOTS AUX GRENOUILLES

Category:    Main dishes
Yield:4 servings
 
     48    Burgundy snails                   1/2 c  Milk
           Court bouillon                           Flour
      4    Shallots                            4 tb Butter
           Chives                                   Salt and pepper
    3/4 c  White Macon wine                         Chopped parsley, to garnish
     24    Frogs' legs                    
 
  [Looking at the ingredients, I figure that this'll feed 4 as a main course
  or 8 as an appetizer.  -- mkm]
  
  Preparation 1 1/2 hours.  Cooking 1 1/4 hours.
  
  Cook the snails in advance in a court bouillon, then remove them from their
  shells.  [There's a description of court bouillon in "Joy of Cooking."
  Basically, a court bouillon is an aromatic liquid or stock, sometimes
  containing wine, vinegar or lemon juice, used mainly for cooking fish and
  shellfish, but also sometimes white offal (variety meats) and some white
  meats.  -- mkm]  Chop them, together with the peeled shallots and a small
  bunch of well-washed chives.  Place these ingredients in a saucepan with
  the wine, cover and simmer for 1 hour.
  
  Meanwhile, soak the frogs' legs in the milk for 1 hour.  Drain them, then
  roll in flour and saute in the butter in a frying pan over a brisk heat for
  10 minutes.  Add the snails, together with their cooking juices, and season
  with salt and pepper.  [Personally, I prefer to mill the pepper at the
  dinner table.  The smell of the freshly ground pepper would otherwise be
  lost.  -- mkm]  Turn up the heat and cook for a further 5 minutes.
  
  Sprinkle with chopped parsley and serve.
  
  White wines:  Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.
  
  [From "Larousse Traditional French Cooking."]
 

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