Frog's Legs (French Style)

Submitted by Pokey in San Antonio

"This is not just a meal, it's an evening event to be savored over several hours with family and friends. While stationed in Germany near the French border, we used to drive across to a little mom and pop place that served only frog legs. They were small, served in a shallow soup bowl, covered with sauce, and a plate of sliced French bread for dipping. They would bring 1/2 your order at a time, so the sauce would not get cold before you finished. No eating utensils were provided; just bowls of warm water with lemon slices for dipping fingers in. We would spend the entire evening eating, dipping, and sipping. I couldn't get the old man to give me his recipe, this is as close as I can get. Note: if you can’t find the Calvados, use any good French brandy."

 

• Ready In: 35mins
• Ingredients: 29
• Serves: 4-6

ingredients

• First Batch

• 20 small frog's legs
• 1 cup flour
• 4 tablespoons clarified butter
• 3 garlic cloves (minced)
• 4 tablespoons fresh parsley (chopped)
• 2 tablespoons fresh basil (chopped)
• 2 tablespoons fresh chives (finely chopped)
• 2 tablespoons fresh tarragon (finely chopped)
• 1⁄2 cup calvados (apple brandy, warmed)
• 1⁄2 cup dry white wine
• 1⁄4 cup sour cream
• 1⁄4 cup Worcestershire sauce
• 4 teaspoons capers

• Second Batch

• 20 frog's legs
• 1 cup flour
• 4 tablespoons clarified butter
• 3 garlic cloves (minced)
• 4 tablespoons fresh parsley (chopped)
• 2 tablespoons fresh basil (chopped)
• 2 tablespoons fresh chives (finely chopped)
• 2 tablespoons fresh tarragon (finely chopped)
• 1⁄2 cup calvados (apple brandy, warmed)
• 1⁄2 cup dry white wine
• 1⁄4 cup sour cream
• 1⁄4 cup Worcestershire sauce
• 4 teaspoons capers

• On the side

• 4 cups warm water
• 2 lemons (sliced)
• 2 loaves French bread (sliced)

directions

1. 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.
2. Dry frog legs and lightly flour.
3. Pour brandy into a sauce pan and warm on low.
4. Gently fry frog legs in clarified butter.
5. Add the garlic and continue to saute, turn after two minutes.
6. Add herbs. Remove from heat and add the warmed brandy. Return to heat to ignight.
7. Shake pan to mix, then add white wine.
8. Reduce the heat, cover and cook for another 4 minutes.
9. Season with salt and pepper. Add sour cream, Worcestershire sauce, capers, and another splash of white wine.
10. 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.
11. Serve second batch, and keep the bread and wine flowing.