Snails With Frog's Legs / Escargots Aux Grenouilles

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2hrs 45mins

Ingredients Nutrition


  1. Preparation 1 1/2 hours.
  2. Cooking 1 1/4 hours.
  3. 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.
  4. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour.
  5. Meanwhile, soak the frogs' legs in the milk for 1 hour.
  6. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes.
  7. Add the snails, together with their cooking juices, and season with salt and pepper.
  8. Turn up the heat and cook for a further 5 minutes.
  9. Sprinkle with chopped parsley and serve.
  10. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.

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