The Cookbook/Frog's Legs à la Parisienne: Difference between revisions
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==Ingredients== | |||
*16 large [[Cookbook:Frog|frog]] legs | |||
16 | *boiling water | ||
*juice of 1/2 [[Cookbook:Lemon|lemon]] | |||
*[[Cookbook:Salt|salt]] and [[Cookbook:Pepper|pepper]], a pinch of each | |||
Salt and pepper | *2 [[Cookbook:Egg|egg]]s, well-beaten | ||
2 | *fine dry [[Cookbook:Bread crumbs|bread crumbs]] | ||
*[[Cookbook:Fat|fat]], for deep frying | |||
Fat for deep frying | *Onion cream sauce | ||
Onion | **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== | |||
#Blanch 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. [[Cookbook:Deep fry|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). Serve with onion sauce. | |||
' | [[Category:French recipes|Frog's Legs à la Parisienne]] | ||
[[Category:Frog recipes|Frog Legs à la Parisienne]] | |||
Latest revision as of 04:49, 5 July 2009
Ingredients
- 16 large frog legs
- boiling water
- juice of 1/2 lemon
- salt and pepper, a pinch of each
- 2 eggs, well-beaten
- fine dry bread crumbs
- fat, for deep frying
- Onion cream sauce
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 1/2 c. light cream
- 1/2 tsp. salt
- 2 tbsp. minced onion
- 1 tbsp. minced parsley
- 1 egg, well-beaten
Procedure
- Blanch 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 (190°C) for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer). Serve with onion sauce.