Ingredients
- 2 dozen medium size frog legs
- 3 dozen escargot
- 4 large garlic cloves
- 2 1/2 handfuls of chopped fresh parsley
- 3/4 handful fresh thyme (not chopped)
- 1/2 pint whipping cream
- 2 sticks of lightly salted butter
- 10 ounces white wine
- 5 large mushrooms
- juice of 1/2 lemon
- arrowroot for thickening the sauce
Preparation
Step 1
The Escargot:
Melt 1 stick of butter in a 1 quart ceramic bowl. Crush and chop 2 large garlic cloves and add to the butter and add a handful of the parsley. Add the escargot and the thyme. Stir the same and place uncovered in a 375° oven for approximately 20 minutes or until the liquid boils. Remove from the oven and, with a slotted spoon, place the escargot in a separate bowl, cover with aluminum foil and place on the back of the stove. Remove the thyme and reserve the liquid in the ceramic bowl for the sauce.
The Frog Legs:
If the hind legs are attached, cut and remove the hind section of the body so as to segregate the legs. Place the remaining stick of butter in a skillet large enough to accommodate all of the frog legs. Melt the butter over low heat. Crush and chop the remaining 2 large garlic cloves and add to the melted butter. Add 1/3 of the wine. Heat, but do not burn or brown the butter and add the frog legs. Cover and simmer at medium heat for approximately 10 minutes, or until the frog legs are fairly firm, being careful not to burn or brown the butter. Remove the frog legs from the pan with a slotted spoon and place in a separate bowl. Cover the bowl with aluminum foil and place on the back of the stove.
The Sauce:
Combine the reserved liquid from the escargot into the skillet, add 1 handful of the parsley and bring to a boil. Reduce heat and slowly add 1/2 of the whipping cream until the sauce thickens. Finely chop the mushrooms and add to the mixture. Continue to cook, adding the remaining whipping cream and arrowroot for thickening. Slowly add the remaining wine. When the mixture has thickened to a desirable consistency, add the escargot, frog legs and remaining parsley and simmer for approximately 3 minutes. Add lemon juice and cook for approximately another minute. Remove and serve.