Snails with Frogs' Legs

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   Sprinkle with chopped parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.