---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Snails with Frogs' Legs / Escargots Aux Grenouilles
  Categories: French
       Yield: 4 servings
  
      48 ea Burgundy snails                   1/2 c  Milk
       1 x  Court bouillon                      1 x  Flour
       4 ea Shallots                            4 tb Butter
       1 x  Chives                              1 x  Salt and pepper
     3/4 c  White Macon wine                    1 x  Chopped parsley, to garnish
      24 ea Frogs' legs                    
  
   [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.”]
  
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