Snails With Frogs Legs / Escargots Aux Grenou Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
48 each: Burgundy snails,
Court bouillon,
4 each: Shallots,
Chives,
3/4 cup: White Macon wine,
24 each: Frogs legs,
1/2 cup: Milk,
Flour,
4 tbsp: Butter,
Salt and pepper,
Chopped parsley, to garnish
Directions:
[Looking at the ingredients, I figure that thisll
feed 4 as a main course or 8 as an appetizer. -- mkm]
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. [Theres a description
of court bouillon in "Joy of Cooking." Basically, a
court bouillon is an aromatic liquid or stock,
sometimes containing wine, vinegar or lemon juice,
used mainly for cooking fish and shellfish, but also
sometimes white offal (variety meats) and some white
meats. -- mkm] 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. [Personally, I prefer to mill the
pepper at the dinner table. The smell of the freshly
ground pepper would otherwise be lost. -- mkm] 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. [From "Larousse Traditional French
Cooking."]
Source from luhu.jp
feed 4 as a main course or 8 as an appetizer. -- mkm]
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. [Theres a description
of court bouillon in "Joy of Cooking." Basically, a
court bouillon is an aromatic liquid or stock,
sometimes containing wine, vinegar or lemon juice,
used mainly for cooking fish and shellfish, but also
sometimes white offal (variety meats) and some white
meats. -- mkm] 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. [Personally, I prefer to mill the
pepper at the dinner table. The smell of the freshly
ground pepper would otherwise be lost. -- mkm] 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. [From "Larousse Traditional French
Cooking."]
Source from luhu.jp
Tags
Main dish