Subj : 5/24 Nat'l Escargot Day 2
To   : All
From : Dave Drum
Date : Fri May 24 2024 04:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Snails w/Frogs' Legs (Escargots Aux Grenouilles)
 Categories: Game, Exotics, Wine, Dairy
      Yield: 4 Servings
 
     48    Burgundy snails
           Court bouillon
      4    Shallots
           Chives
    3/4 c  White Macon wine
     24 lg Frog's legs
    1/2 c  Milk
           Flour
      4 tb Butter
           Salt & pepper
           Chopped parsley; garnish
 
  Cook the snails in advance in a court bouillon, then
  remove them from their shells. [There's a description
  of court bouillon in "Joy of Cooking." Basically, a
  court bouillon is an aromatic liquid or stock, often
  containing wine, vinegar or lemon juice, used mainly
  for cooking fish and shellfish, but also sometimes
  white offal (variety meats) and some white meats.]
  
  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 & pepper. Turn up the
  heat and cook for a further 5 minutes.
  
  Sprinkle with chopped parsley and serve.
  
  Looking at the ingredients, I figure that this'll
  feed 4 as a main course or 8 as an appetizer. - UDD
  
  From "Larousse Traditional French Cooking."
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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