[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 p 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."]

Oddlyenuff@aol. Com aka Lj Colten-Smith "It's really all quite beyond my control, you see"

In article <319814DE.FD2@broder. Com>, Dan Handalian <dan_handalian@broder. Com> wrote: >I'm looking for a recipe for making Oat Cakes. > >They're typically found in health food stores. Their shape and density >very closely resembles a hockey puck. It's mainly oats pressed together >with something to flavor it (apples, for example). I own upwards of 100 >cook books, have great Web access, and couldn't find a recipe anywhere! > >Any help would be greatly appreciated. > >Thanks, >Dan

Okay, here's one. I've never tried this recipe but here goes.

From 'We'll Eat Again'

Oatcakes.

oatmeal, one of the finest foods for giving warmth and energy, is a 'must' f growing children. They will probably like it as oatcakes, made this way.

Mix together 8 ounces (by weight - look on the oatmeal packet for volume measurements) fine oatmeal, 1.5 ounces (6 tablespoons) self raising flour an 5 teaspoon salt. Add 1 tablespoon dripping (or butter) melted and another boiling water to find. Roll out the mixture as thinly as possible in a litt fine oatmeal. Cut into triangles and bake on a greased tin is a fairly hot oven (i guess this is about 400F, 200 °C).

the Fp or the blender.

NathanR