Frog: Snails with Frog Legs
Source of Recipe
Larousse Traditional French Cooking
List of Ingredients
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 Recipe
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. 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. Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve.
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