The Cookbook/Frog's Legs à la Parisienne

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

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 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.