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]] | [[Cookbook]] | [[Cookbook:Cuisine of France|Cuisine of France]] | [[Cookbook:Meat|Meat]] | [[Cookbook:Recipes|Recipe Index]] | ||
'''Frog's Legs | '''Frog's Legs à la Parisienne''' | ||
==Ingredients== | ==Ingredients== | ||
Revision as of 16:02, 26 May 2004
Cookbook | Cuisine of France | Meat | Recipe Index
Frog's Legs à 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.