Text 13806, 62 rader
Skriven 2011-07-24 16:48:10 av Michael Loo (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: intriguing 620
======================
 NB> Your idea sounds rather intriguing... it probably would have been
 NB> quite nice... 

I think I could have fixed it up: but Bill's Annie isn't
into that sort of thing.

 NB> My best wishes to them both... and especially to her at this point...
 NB> she's got a lot on her plate...

Looks like the PET scan shows that the tumor has shrunk,
a good sign.

 -=> Nancy Backus said to Dale Shipp <=-

 DS> Did you know that Hap is a collector of things "frog"?
 NB> Now that you mention it, I do think I remember that coming up at some
 NB> point in the echo... :)   Too bad he can't come to this year's
 NB> picnic... one of the regular offerings at the Asian Buffet is frog
 NB> legs... ;)  Quite well done, too...  :)

Well done frog legs are a rare commodity. Looking forward.
I'm not 100% sure Hap would be interested, but I am 100%
sure his Annie would not.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Snails with Frog Legs
 Categories: Meats
      Yield: 4 servings

     48    Burgundy snails                   1/2 c  Milk
           Court bouillon                           Flour
      4    Shallots                            4 tb Butter
           Chives                                   Salt and pepper
    3/4 c  White Macon wine                         Chopped parsley to garnish
     24    Frogs' legs

  [Looking at the ingredients, I figure that this'll feed 4 as a main course
  or 8 as an appetizer.  -- mkm] 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. [There's a description of court bouillon in "Joy of
  Cooking."  Basically, a court bouillon is an aromatic liquid or stock,
  sometimes containing wine, vinegar or lemon juice, used mainly for cooking
  fish and shellfish, but also sometimes white offal (variety meats) and some
  white meats. -- mkm] 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.
  [Personally, I prefer to mill the pepper at the dinner table. The smell of
  the freshly ground pepper would otherwise be lost. -- mkm] 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. [From
  "Larousse Traditional French Cooking."]

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