Snails With Frog's Legs / Escargots Aux Grenouilles

Recipe by Kasha
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READY IN: 2hrs 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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