Cookbook:Frog's Legs à la Parisienne

Cookbook | Ingredients | Recipes | Cuisine of France | Meat


Onion cream sauceEdit


Onion cream sauceEdit
  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 the frogEdit
  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.