Snails With Frog's Legs / Escargots Aux Grenouilles |
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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 4 |
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Ingredients:
48 burgundy snails |
court bouillon |
4 shallots |
chives |
3/4 cup white macon wine |
24 frog's legs |
1/2 cup milk |
flour |
4 tablespoons butter |
salt and pepper |
parsley, chopped, to garnish |
Directions:
1. Preparation 1 1/2 hours.
2. Cooking 1 1/4 hours.
3. Cook the snails in advance in a court bouillon, then remove them from their shells. Chop them, together with the peeled shallots and a small bunch of well-washed chives.
4. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour.
5. Meanwhile, soak the frogs' legs in the milk for 1 hour.
6. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes.
7. Add the snails, together with their cooking juices, and season with salt and pepper.
8. Turn up the heat and cook for a further 5 minutes.
9. Sprinkle with chopped parsley and serve.
10. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.
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