Snails with Frogs' Legs
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 48 | each |
snails
|
*
|
| 4 | each |
shallots
|
*
|
| 24 | each |
frog legs
|
* |
| ½ | cup |
milk
|
|
| 4 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 48 | each |
snails
|
*
|
| 4 | each |
shallots
|
*
|
| 24 | each |
frog legs
|
* |
| 118 | ml |
milk
|
|
| 6E+1 | ml |
butter
|
|
Directions
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 sauté 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.
