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    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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