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. ---------------------------------------------------------------------------
Nutrition
Ingredients
