Cookbook:Frog's Legs à la Parisienne

Frog's Legs à la Parisienne
Category	Meat recipes
Difficulty

Cookbook | Ingredients | Recipes | Cuisine of France | Meat

Ingredients

Onion cream sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 ½ cup light cream
• ½ tsp salt
• 2 tbsp minced onion
• 1 tbsp minced parsley
• 1 egg, well-beaten

Cooking

• 16 large frog legs
• Boiling water
• Juice of ½ lemon
• 1 pinch each of salt and pepper
• 2 eggs, well-beaten
• Fine dry bread crumbs
• Fat, for deep frying

Procedure

Onion cream sauce

1. Melt the butter in a saucepan over medium heat.
2. Stir flour into melted butter. Cook for a few minutes, stirring, until the mixture loses its floury taste. Do not let the mixture brown.
3. Gradually stir the cream into the flour mixture, taking care to prevent lumps. Cook, stirring, until mixture has thickened.
4. Mix in the salt, onion, and parsley.
5. Temper the beaten egg with some of the sauce, taking care not to curdle the egg. Stir this mixture back into the sauce.
6. Remove from heat and let cool slightly.

Cooking

1. Blanch frog legs in boiling water with lemon juice and salt and pepper.
2. Drain legs and pat dry.
3. Dip legs into eggs and roll in bread crumbs. Deep fry at 370°F (190°C) for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer).
4. Serve with onion cream sauce.