Frog's Legs (French Style)

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Do one batch at a time. Cook both batches prior to the meal. Serve 1/2 at a time while keeping the second batch warm.
  • Dry frog legs and lightly flour.
  • Pour brandy into a sauce pan and warm on low.
  • Gently fry frog legs in clarified butter.
  • Add the garlic and continue to saute, turn after two minutes.
  • Add herbs. Remove from heat and add the warmed brandy. Return to heat to ignight.
  • Shake pan to mix, then add white wine.
  • Reduce the heat, cover and cook for another 4 minutes.
  • Season with salt and pepper. Add sour cream, Worcestershire sauce, capers, and another splash of white wine.
  • Serve in first batch shallow soup bowl with plenty of sauce. No eating utensils, but plenty of napkins and individual bowls of warm water with a slice of lemon in each for dipping fingers inches Have plenty of warm french bread for dipping, and wine for sipping.
  • Serve second batch, and keep the bread and wine flowing.
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