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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

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Title: Escargots
Categories: Exotics, Booze, Sauces, Vegetables, Citrus
Yield: 6 Servings

1 c Butter; softened
2 tb Chopped shallots
2 tb Chopped garlic
2 tb Champagne or white wine
1 tb Worcestershire Sauce
1 tb Chopped fresh parsley
1 ts Brandy
1 ts Lemon juice
1/2 ts Salt
pn Pepper
36 Snails and shells

Mix, but do not whip, all ingredients except snails.

Heat mixture in large skillet. Add snails and simmer 10 to
15 minutes, allowing liquid to cook into snails. Preheat
oven to 350+|F/175+|C.

Put small amount of butter mixture into bottom of each
shell. Insert snail using end of fork. Top with additional
butter mixture. Continue until all shells are filled,
placing them in flat baking dish as they are completed.

Pour remaining butter mixture over snails and heat until
bubbling, about 10 minutes.

Source: The Sun Dial, Atlanta Georgia.

FROM: Bon Appetit RSVP column.

From: http://www.recipesource.com

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Title: Escargot & Pollock over Spinach Noodles
Categories: Seafood, Cheese, Pasta, Vegetables, Herbs
Yield: 4 Servings

16 oz Pkg spinach spaghetti pasta
1/2 c Butter; divided
5 Pollock filets
1 sm Onion; diced
7 oz Can escargot; drained
2 cl Garlic; chopped
1 tb Chopped fresh parsley
1 ts Dried oregano
1/2 ts Dried basil
1/4 c Grated Parmesan; for topping

Bring a large pot of lightly salted water to a boil. Add
the spaghetti, and cook until tender, about 7 minutes.
Drain, stir in a tablespoon of butter, and set aside.

Melt 1 tablespoon of butter in a skillet over medium heat.
Add the onion and garlic, and cook until lightly browned.
Lay the pollock filets in the skillet, and cook until
golden on each side, about 5 minutes. When the fillets are
starting to be done, break them into pieces with a fork or
spatula.

Add the remaining butter to the skillet, and stir in the
escargot. Cook and stir for about 4 minutes. Escargot
cooks fast like shrimp, so watch it. Remove from the heat,
and season with parsley, oregano and basil. Top with a
sprinkling of Parmesan cheese.

Original recipe makes 4 servings

Submitted By: Victoria M. H. of Oneida, New York, USA

From: http://www.allrecipes.com

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Title: St. Thomas Escargot Stilton
Categories: Exotics, Wine, Cheese, Vegetables, Pastry
Yield: 2 Servings

12 lg Snails
3 oz Stilton cheese; in small
- pieces
1/2 c White wine
3/4 c Heavy cream
pn Diced shallots
Salt & pepper
1 pk Frozen puff pastry

Set oven to 425+|F/218+|C.

Defrost puff pastry according to package directions.

Place 2 large snails in 2" x 2" puff pastry squares. Fold
corners in and enclose. Place on greased baking sheet and
bake in the oven until golden brown, approximately 13-15
minutes.

In a saucepan, place the white wine and shallots. Cook
over medium high heat until reduced by half. Add the
cream and again reduce by half. Remove from heat and add
stilton, stirring until well combined. Add salt and
pepper to taste.

To serve, divide the sauce onto 2 plates and place 3
escargot packets on each.

RECIPE FROM: https://www.usvi.net

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