The Cookbook/Frog's Legs à la Parisienne

'FROG'S LEGS A' LA PARISIENNE '

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 Put 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. Fry in deep fat (370 degrees) for 2 to 3 minutes until legs are tender (check the 370 degree fat with thermometer). Serve with Onion Sauce.

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