Snails With Frog's Legs / Escargots Aux Grenouilles

• 48 burgundy snails
• court bouillon
• 4 shallots
• chives
• 34 cup white macon wine
• 24 frog's legs
• 12 cup milk
• flour
• 4 tablespoons butter
• salt and pepper
• parsley, Chopped, to garnish

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

court bouillon, shallots, chives, white macon wine, milk, flour, butter, salt, parsley

Taken from www.food.com/recipe/snails-with-frogs-legs-escargots-aux-grenouilles-7393 (may not work)