Name: Frog Leg Fricassee
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 6 servings
Cuisine: France
Ingredients: 900 g of frog legs; 1 carrot; 1 onion; 1 bouquet garni; 1 glass of white wine; 10 cloves of garlic; 1 tomato; 200 ml of liquid cream; 30 g of cold butter; 1/2 lemon; salt, pepper

Ingredients

Preparation

1. Peel the carrot and onion; cut into thin slices.

2. Place the carrot and onion slices in a saucepan with the bouquet garni; moisten with white wine and 200 ml of water.

3. Bring to a boil; cook for 20 minutes and strain the broth.

4. Cut the tomato into small pieces.

5. In a saucepan, place the frog legs; cover with the broth; add the garlic cloves, salt, and pepper.

6. Poach over very low heat for 10 to 12 minutes; drain and place the legs in a shallow dish. Sprinkle with fresh herbs and tomato pieces.

7. Cover with aluminum paper and keep the dish warm.

8. Reduce the cooking juice with the cream for 5 minutes; add the butter in pieces and mix everything.

9. Add the lemon juice; season with salt and pepper. Pour the boiling sauce over the frog legs and serve immediately.

Frog Leg Fricassee

Preparation: 40 min

Cooking: 12 min

Servings: 6

Frog leg fricassee is a delicate and flavorful dish that honors the tender and juicy frog legs. Prepared in an aromatic broth with vegetables, cream, and white wine, they offer a refined culinary experience. This dish, often served hot, is ideal for impressing your guests at dinner. Serve it with a garnish of fresh herbs for a touch of freshness.