• 2/28 Nat Frog Legs Day 4

    From Dave Drum@1:18/200 to All on Saturday, February 26, 2022 12:25:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Snails w/Frogs' Legs (Escargots Aux Grenouilles)
    Categories: Game, Exotics, Wine, Dairy
    Yield: 4 Servings

    48 Burgundy snails
    Court bouillon
    4 Shallots
    Chives
    3/4 c White Macon wine
    24 lg Frog's legs
    1/2 c Milk
    Flour
    4 tb Butter
    Salt & pepper
    Chopped parsley; garnish

    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, often
    containing wine, vinegar or lemon juice, used mainly
    for cooking fish and shellfish, but also sometimes
    white offal (variety meats) and some white meats.]

    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 & pepper. Turn up the
    heat and cook for a further 5 minutes.

    Sprinkle with chopped parsley and serve.

    Looking at the ingredients, I figure that this'll
    feed 4 as a main course or 8 as an appetizer. - UDD

    From "Larousse Traditional French Cooking."

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Sunday, February 26, 2023 12:22:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Snails w/Frogs' Legs (Escargots Aux Grenouilles)
    Categories: Game, Exotics, Wine, Dairy
    Yield: 4 Servings

    48 Burgundy snails
    Court bouillon
    4 Shallots
    Chives
    3/4 c White Macon wine
    24 lg Frog's legs
    1/2 c Milk
    Flour
    4 tb Butter
    Salt & pepper
    Chopped parsley; garnish

    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, often
    containing wine, vinegar or lemon juice, used mainly
    for cooking fish and shellfish, but also sometimes
    white offal (variety meats) and some white meats.]

    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 & pepper. Turn up the
    heat and cook for a further 5 minutes.

    Sprinkle with chopped parsley and serve.

    Looking at the ingredients, I figure that this'll
    feed 4 as a main course or 8 as an appetizer. - UDD

    From "Larousse Traditional French Cooking."

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I'm not really a pessimist, just an optimist with a lot of experience.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)