Snails With Frogs Legs Escargots Aux Grenouilles Recipes

SNAILS WITH FROG'S LEGS / ESCARGOTS AUX GRENOUILLES

Steps:

• 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.

FROGS LEGS OF PROVENCALE: GRENOUILLE A LA PROVENCALE

Steps:

• Season frog legs with salt and white pepper. Dust frog legs with flour. Heat a large saute pan with butter over medium heat, add frog legs. Saute until golden brown, approximately 3 to 4 minutes. Turn over and brown other side, approximately 3 to 4 minutes. Add garlic and parsley and cook for an additional 30 seconds. Serve immediately.