Title: Snails with frogs' legs / escargots aux greno
 Categories: Main dish
      Yield: 4 Servings
 
     48    Burgundy snails
           Court bouillon
      4    Shallots
           Chives
    3/4 c  White Macon wine
     24    Frogs' legs
    1/2 c  Milk
           Flour
      4 tb Butter
           Salt and pepper
           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. [