Snails With Frog's Legs / Escargots Aux Grenouilles

1. 1

   Preparation 1 1/2 hours.

2. 2

   Cooking 1 1/4 hours.

3. 3

   Cook the snails in advance in a court bouillon, then remove them from their shells.

4. 4

   Chop them, together with the peeled shallots and a small bunch of well-washed chives.

5. 5

   Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour.

6. 6

   Meanwhile, soak the frogs' legs in the milk for 1 hour.

7. 7

   Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes.

8. 8

   Add the snails, together with their cooking juices, and season with salt and pepper.

9. 9

   Turn up the heat and cook for a further 5 minutes.

10. 10

    Sprinkle with chopped parsley and serve.

11. 11

    White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.

* Per serving · 4 servings · Values may vary.

No additional tips available.