48    Burgundy snails

           Court bouillon
      4    Shallots

           Chives
    3/4 c  White Macon wine

     24    Frogs' legs

    1/2 c  Milk

           Flour
      4 tb Butter

           Salt and pepper
           Chopped parsley, to garnish
  [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."]