Frogs' Legs
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Garlic puree: Place the garlic cloves in a saucepan of boiling water
2
Bring to a boil, drain and repeat 3 times
3
Once fairly soft, you will find they peel very easily
4
Place cloves in the blender and blend until thick, smooth, and glossy
5
Set aside
6
Parsley sauce: Wash the parsley
7
Pick the leaves off, place in boiling water, and simmer gently for 3 to 4 minutes
8
Run under cold water to stop further cooking
9
Place leaves in a blender and blend to a paste
10
Squeeze the puree through a sieve, place in a saucepan with a little water, enough to obtain the consistency of a coulis
11
Cook until it covers the back of a spoon smoothly and evenly
12
Set aside
13
Frogs legs: Remove two muscles from the shin part of the leg
14
Roll the legs in the bowl of plain flour mixed with salt and ground black pepper
15
Fry gently in the goose fat and butter in a shallow saute pan
16
Cook the legs until crispy and slightly browned on the outside, about 3 to 5 minutes
17
Place on a kitchen towel to absorb the excess grease
18
This dish is best served on a white plate, as it is so colorful
19
Place a layer of the parsley puree all over the plate
20
Create a small mound of garlic puree in the middle
21
Uniformly place the frogs' legs around the garlic in a circle
22
About 12 frogs' legs per person is recommended