SNAILS WITH FROGS' LEGS / ESCARGOTS AUX GRENOUILLES
Category: Main dishes
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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