The Cookbook/Frog's Legs à la Parisienne

Template:Recipe | Cuisine of France | Meat

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

FROG LEGS:

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

ONION SAUCE:

1. In a large bowl mix 2 TBS. of butter, 2TBS of flour, 1 1/2 c. of light cream, 1/2 Tsp of salt, Minced onion and parlsley and one well beatten egg.