Free Recipe Snails with Frog Legs
Recipe Type: Free Meat Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Snails with Frog Legs Recipe
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
Snails with Frog Legs Preparation
[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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