Snails with frog legs

The dishes of the French cuisine are delicate, and many French cooks prefer cooking dishes from a wide range of delicious ingredients. Many dishes from the French restaurants may contain frog legs, which are called «nymphes». However, the menus of many restaurants may contain «Jambes de nymphes avec escargots et purée à l’ail», , meaning «frog legs with snails and garlic puree”. It is a traditional dish, prepared for the Christmas dinner and underlying the delicate taste of the French cuisine. French cuisine has many dishes: snails in burgundy, escargot de Bourgogne and many others. The recipe, contained in this article was able to combine several recipes of different dishes to make it tasty and exclusive

For the preparation of  snails with frog legs, the following ingredients will be used:

• Helix pomatia Fillet 300 gr. 
• Frog legs 4 pairs
• 1 batch of parsley
• Couple of leaves of a fresh mint
• Garlic 400 gr. (huge garlic)
• Butter 200 gr.
• Olive oil 50 ml.
• Flour 3 tablespoons
• White dry wine 150 ml.
• Lemon
• Milk 20 ml
• Species (rosemary, basil mint, oregano),
• Dijon mustanrd 1 teaspoon

Rinse them under cold running water. Boil water to add the snails in it. Make them boiling and cook for 5 minutes. A conical foam forms on the surface, so water should be carefully drained. Again, carefully wash the snails, pour some water, bring to a boil, and add salt, pepper and some spices to the taste. The shellfish should be boiled for 20 minutes. Then they should be cooled and cleaned in order to divide the edible leg and the intestine. The process is rather simple and presupposes removal of the dark part inside the shell. The remaining part can be used. We will use fillet, but you can serve the dish in the form of shells stuffed with cooked snails. The shell may be boiled with water with the addition of soda for 20 minutes. Taking into account that the frog meat and thin, it can’t be boiled for a long time.

Preparation of snails with frog legs

Marinate mollusk fillet. Mix fillet with the Dijon mustard, half portion of the wine, add salt, pepper, species and leave it for 30 minutes. Use this time to fill half of the saucepan with water, place it on the fire, toss garlic in it and cook for 15 minutes. Then, leave the saucepan on fire and take the garlic away and cool it.Clean, cut off the stem, and then send it back into the water until completely softened. Put another saucepan on the fire, pour a glass of water, and put just the leaves of parsley, a few mint leaves. Bring to boil, boil greens for 2 minutes, salt. When the leaves are welded, add 50 g of oil. We beat the greens with a blender until a homogeneous sauce is formed.

We’ll heat the pan and oil. Put the frog legs in flour and place them on a pan. The oil must be hot to form a browned crust. Then we flip over and add the feet and salt to the pickled shellfish. After 3 minutes, pour the remaining wine, stew until the alcohol evaporates completely, and then add 50 g of oil. Fry until the moisture has evaporated, about 15 minutes. When the dish is ready sprinkle with chopped parsley, pour the lemon juice. Remove the dish from the fire so that all the ingredients exchange aromas soaked in juices.

From a pot of garlic, drain the water; add 50 grams of butter, a little milk, salt, sugar to taste. Beat all with a blender until it forms a puree. The consistency can be adjusted with milk or butter. If you want mashed potatoes not to spread on the plate, keep the shape, and then you can’t add milk at allPortions: put mashed garlic in the middle of a big dish. Put frog legs with snail fillet and put the parsley sauce. This delicacy is best served warm. Since this dish is complex, it can be served with dry white wine Bourgogne Chardonnay Cuve jerar Potel.