Edible Snails, Provencal, and with Provencal Butter

Prepare and cook the snails as for No. 1013, fry in oil without browning, some shallots, mushrooms, garlic, and parsley, all to be finely chopped and seasoned with salt, pepper, and nutmeg, add a little flour, stir well and moisten with white wine and fish stock (No. 195), reduce thoroughly to the consistency of a sauce. Fill the shells by putting into each one, one or two snails according to their size, finish filling with the sauce, and cover with bread-crumbs, besprinkle with butter, and heat them in a hot oven.

With Provencal Butter.—Cook and prepare the snails as for No. 1013, set at the bottom of each shell a little of the following butter: Stir into some butter finely chopped parsley, onions, and crushed garlic, and finely cut up thyme and bay leaf, season with salt, black and red pepper, pound and press through a sieve. Set the snails on this butter and finish filling the shells with the same and some fresh bread-crumbs, range them on a dish, and place them in the hot oven; serve when the butter boils in the shell. Accompany these snails with a small silver pick to remove the insides.

FROGS (Grenouilles).

A small quadruped of the Rana family, having a smooth skin, flat head, large mouth, and bulging eyes; it lives in the water. The under part of the stomach is white, dotted with brown. Frogs' meat contains a gelatinous principle, more fluid and less nourishing than any other animal; it is considered quite a delicacy, and is healthy and agreeable to the taste. Refreshing broths are made with frogs' legs, analogous to those composed of chicken or veal.