Sautéed Frog's Legs With Mushrooms and Onions

Submitted by Smurfetta Chef #427781

"My attempt at duplicating a dish I had in Palm Springs beck in the 80's. Can't remember where."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 2

ingredients

• 1 dozen frog's leg, medium size
• salt and pepper
• 2 ounces butter
• 1 tablespoon flour
• 4 ounces white wine
• 4 ounces chicken broth
• 1⁄2 cup baby portabella mushrooms, sliced
• 1⁄2 cup shallot, chopped (or green onions)
• 1 egg yolk
• 1⁄4 cup cream
• 2 teaspoons dry sherry

directions

1. Sprinkle frog legs with salt and pepper.
2. Melt butter in sauté pan, add frog legs and simmer for 5 minutes.
3. Add flour, simmer again for 3 minutes. Add wine and chicken broth; simmer.
4. In another pan, sauté mushrooms with shallots.
5. Add to frog legs.
6. Cook until frog legs are done, about 5-10 minutes.
7. Before serving, bind with the egg yolk mixed with cream and sherry.