A Basic Preparation For Snails Escargots Au Court Bouillon Food

A BASIC PREPARATION FOR SNAILS (ESCARGOTS AU COURT-BOUILLON)

Steps:

• This is a basic preparation for snails. The snails are cooked and drained before being used in other recipes.
• Combine all of the ingredients in a saucepan or skillet. Bring to the boil and let simmer for 10 minutes. Let cool and drain.

SNAILS WITH FROG'S LEGS / ESCARGOTS AUX GRENOUILLES

Steps:

• 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. 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.
• 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.

ESCARGOTS GRATINéS

Steps:

• Drain and rinse the escargots.
• Put escargots, bay leaf and consommé in sauce pan.
• Simmer for 40 minutes without covering.
• Drain the escargots.
• Meanwhile melt butter and add the crushed garlic; set aside.
• Spoon escargots in garlic butter and let rest 2 hours on counter.
• Place escargots in each hole of escargot dish.
• Spoon on garlic butter.
• Cover with grated cheese.
• Set under broiler for 5 minutes.
• Serve with toasts.