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Snails with Frogs' Legs / Escargots Aux Grenouilles

Snails with Frogs' Legs / Escargots Aux Grenouilles is built on Burgundy Snails C Milk, X Court Bouillon X Flour, Shallots Tb Butter, X Chives X Salt And Pepper, and Frogs Legs. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 48 pc
• 1
• 4 pc
• 1
• 3/4 cup
• 24 pc

Method (preview)

1. 1

   Preparation 1 1/2 hours. Cooking 1 1/4 hours.

2. 2

   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.

3. 3

   Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour.

4. 4

   Sprinkle with chopped parsley and serve.

5. 5

   White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.