INGREDIENTS

INSTRUCTIONS

[Looking at the ingredients, I figure that this'll 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.  [There's 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."]
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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