Best 2 Snails With Frogs Legs Escargots Aux Grenouilles Recipes

**Discover the Delicacies of Snails with Frogs' Legs: A Culinary Journey of Exquisite Flavors**

In the realm of gastronomy, some dishes stand out as emblems of culinary artistry and cultural heritage. Among these, snails with frogs' legs, known as "Escargots aux Grenouilles" in French, occupy a prominent place. This unique dish, originating from the countryside of France, has captivated taste buds for centuries, earning a reputation as a delicacy that blends the essence of land and water. Join us on a delectable journey as we explore the intricacies of this classic French dish, unveiling the secrets behind its preparation and presenting a collection of enticing recipes that showcase its versatility. From traditional methods to contemporary interpretations, discover the culinary wonders that await within this extraordinary dish.

Let's cook with our recipes!

FROGS LEGS OF PROVENCALE: GRENOUILLE A LA PROVENCALE

Frogs Legs of Provencale: Grenouille a la Provencale image

Provided by Food Network

Time 13m

Yield 1 serving

Number Of Ingredients 6

Ingredients

1/2 pound frog legs
Salt and ground white pepper
All-purpose flour
1/4 pound unsalted butter
1 clove garlic, minced
1 tablespoon chopped flat-leaf parsley

Steps:

Season frog legs with salt and white pepper. Dust frog legs with flour. Heat a large saute pan with butter over medium heat, add frog legs. Saute until golden brown, approximately 3 to 4 minutes. Turn over and brown other side, approximately 3 to 4 minutes. Add garlic and parsley and cook for an additional 30 seconds. Serve immediately.

SNAILS WITH FROG'S LEGS / ESCARGOTS AUX GRENOUILLES

Snails With Frog's Legs / Escargots Aux Grenouilles image

Make and share this Snails With Frog's Legs / Escargots Aux Grenouilles recipe from Food.com.

Provided by Kasha

Categories European

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

48 burgundy snails
court bouillon
4 shallots
chives
3/4 cup white macon wine
24 frog's legs
1/2 cup milk
flour
4 tablespoons butter
salt and pepper
parsley, Chopped, to garnish

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.

Tips:

To clean the snails, purge them in salted water for at least 24 hours, changing the water several times.
To remove the snails from their shells, use a snail fork or a small knife to gently pry them out.
To remove the legs from the frogs, use a sharp knife to cut them off at the knee joint.
To blanch the frogs' legs, boil them in salted water for 1-2 minutes, then drain and rinse them in cold water.
To make the sauce, sauté the shallots and garlic in butter until softened, then add the white wine and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
To assemble the dish, add the snails and frogs' legs to the sauce and simmer for 5 minutes, or until warmed through.
Serve the dish immediately, garnished with parsley and lemon wedges.

Conclusion:

Snails with frogs' legs is a classic French dish that is sure to impress your guests. The snails are tender and flavorful, while the frogs' legs are delicate and slightly sweet. The sauce is rich and flavorful, and the combination of the two meats is simply divine. If you are looking for a unique and delicious dish to try, this is definitely one to add to your list.