Prep 1 hr 30 mins
Cook 1 hr 15 mins
- 48 burgundy snails
- court bouillon
- 4 shallots
- 3⁄4 cup white macon wine
- 24 frog's legs
- 1⁄2 cup milk
- 4 tablespoons butter
- salt and pepper
- parsley, Chopped, to garnish
- 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. 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.
- White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.
When I was a boy in the 1930s my brother and I would catch bull frogs and father would dispatch and prepare them, we also picked wild button and shaggy main mushrooms, cleaned all and fried in butter, served on toast and devoured.