The Cookbook/Frog's Legs à la Parisienne: Difference between revisions
wikademia>AlbertCahalan m Reverted edit of 198.236.13.33, changed back to last version by Kellen |
wikademia>Jessicapierce m copy edit |
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==Ingredients== | ==Ingredients== | ||
*16 | *16 large [[Cookbook:Frog|frog]] legs | ||
* | *boiling water | ||
* | *juice of 1/2 [[Cookbook:Lemon|lemon]] | ||
*[[Cookbook:Salt| | *[[Cookbook:Salt|salt]] and [[Cookbook:Pepper|pepper]], a pinch of each | ||
*2 [[Cookbook:Egg| | *2 [[Cookbook:Egg|egg]]s, well-beaten | ||
* | *fine dry [[Cookbook:Bread crumbs|bread crumbs]] | ||
*[[Cookbook:Fat| | *[[Cookbook:Fat|fat]], for deep frying | ||
*Onion | *Onion cream sauce | ||
**2 tbsp. [[Cookbook:Butter| | **2 tbsp. [[Cookbook:Butter|butter]] | ||
**2 tbsp. [[Cookbook:All-purpose flour| | **2 tbsp. [[Cookbook:All-purpose flour|all-purpose flour]] | ||
**1 1/2 c. light [[Cookbook:Cream| | **1 1/2 c. light [[Cookbook:Cream|cream]] | ||
**1/2 tsp. | **1/2 tsp. salt | ||
**2 tbsp. minced [[Cookbook:Onion| | **2 tbsp. minced [[Cookbook:Onion|onion]] | ||
**1 tbsp. minced [[Cookbook:Parsley| | **1 tbsp. minced [[Cookbook:Parsley|parsley]] | ||
**1 | **1 egg, well-beaten | ||
==Procedure== | ==Procedure== | ||
# | #Blanch 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. [[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 | #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. | ||
[[Category:French recipes|Frog's Legs à la Parisienne]] | [[Category:French recipes|Frog's Legs à la Parisienne]] | ||
[[Category:Frog recipes|Frog Legs à la Parisienne]] | [[Category:Frog recipes|Frog Legs à la Parisienne]] | ||
Revision as of 15:45, 1 May 2007
Template:Recipe | Cuisine of France | Meat
Frog's Legs à la Parisienne
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 for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer). Serve with onion sauce.