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+--- Thread: Frog’s Legs Á La Parisienne (/showthread.php?tid=232492)
Frog’s Legs Á La Parisienne - tubeN2 - 12-16-2005
32 large frog legs
boiling water
juice of 1/2 lemon
salt and pepper
4 eggs
fine, dry bread crumbs
fat for deep frying
ONION CREAM SAUCE :
4 tablespoons butter
4 tablespoons all-purpose flower
3 cups light cream
1 teaspoon salt
4 tablespoons minced onion
2 tablespoons minced parsely
2 eggs
Directions:
Put frog legs in boiling water with lemon juice, salt and pepper. Drain legs and pat dry. Dip legs into eggs and roll in bread crumbs. Fry in deep fat (370 degrees) for 2 to 3 minutes until legs are tender (check the 370 degree fat with thermometer). Serve with Onion Cream Sauce.