The Cookbook/Frog's Legs à la Parisienne: Difference between revisions
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#Blanche frog legs in boiling water with lemon juice and salt and pepper. | #Blanche frog legs in boiling water with lemon juice and salt and pepper. | ||
#Drain legs and pat dry. | #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. | #Dip legs into eggs and roll in bread crumbs. [[Cookbook:Deep fry|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 14:53, 11 October 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.