View source for The Cookbook/Frog's Legs à la Parisienne

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'''Frog's Legs a'la Parisienne'''

==Ingredients==
*16 lg. [[Cookbook:Frog|Frog]] legs
*Boiling water
*Juice of 1/2 [[Cookbook:Lemon|Lemon]]
*[[Cookbook:Salt|Salt]] and [[Cookbook:Pepper|Pepper]] (lightly)
*2 [[Cookbook:Egg|Egg]]s, well beaten
*Fine dry [[Cookbook:Bread crumbs|Bread crumbs]]
*[[Cookbook:Fat|Fat]], for deep frying
*Onion Cream Sauce
**2 tbsp. [[Cookbook:Butter|Butter]]
**2 tbsp. [[Cookbook:All-purpose flour|All-purpose flour]]
**1 1/2 c. light [[Cookbook:Cream|Cream]]
**1/2 tsp. Salt
**2 tbsp. minced [[Cookbook:Onion|Onion]]
**1 tbsp. minced [[Cookbook:Parsley|Parsley]]
**1 Egg, well beaten

==Procedure==
#Blanche frog legs in boiling water with lemon juice and salt and pepper. 
#Drain legs and pat dry. 
#Dip legs into eggs and roll in bread crumbs. Deep fry at 370°F for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer). Serve with Onion Sauce.