The Cookbook/Frog's Legs à la Parisienne: Difference between revisions
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[[Cookbook]] | [[Cookbook:Cuisine of France|Cuisine of France]] | [[Cookbook:Meat|Meat]] | [[Cookbook:Recipes|Recipe Index]] | |||
'''Frog's Legs a'la Parisienne''' | |||
==Ingredients | |||
2 tbsp. | *16 lg. [[Cookbook:Frog|Frog]] legs | ||
2 tbsp. | *Boiling water | ||
1 1/2 c. light | *Juice of 1/2 [[Cookbook:Lemon|Lemon]] | ||
1/2 tsp. | *[[Cookbook:Salt|Salt]] and [[Cookbook:Pepper|Pepper]] (lightly) | ||
2 tbsp. minced | *2 [[Cookbook:Egg|Egg]]s, well beaten | ||
1 tbsp. minced | *Fine dry [[Cookbook:Bread crumbs|Bread crumbs]] | ||
1 | *[[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. | |||
Revision as of 07:10, 19 May 2004
Cookbook | Cuisine of France | Meat | Recipe Index
Frog's Legs a'la Parisienne
==Ingredients
- 16 lg. Frog legs
- Boiling water
- Juice of 1/2 Lemon
- Salt and Pepper (lightly)
- 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
- 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.