Snails with frogs' legs / escargots aux grenou
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Snails with frogs' legs / escargots aux grenou
  Snails    Frogs    Legs  
Last updated 6/12/2012 12:57:44 AM. Recipe ID 20361. Report a problem with this recipe.
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      Title: Snails with frogs' legs / escargots aux grenou
 Categories: Main dish
      Yield: 4 servings
 
     48 ea Burgundy snails
      1 x  Court bouillon
      4 ea Shallots
      1 x  Chives
    3/4 c  White Macon wine
     24 ea Frogs' legs
    1/2 c  Milk
      1 x  Flour
      4 tb Butter
      1 x  Salt and pepper
      1 x  Chopped parsley, to garnish
 
  [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. [




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Recipe ID 20361 (Apr 03, 2005)

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