Snails with Frogs' Legs

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.