Frog legs francaise
Serves 4 for appetizer
4 sets of frog legs size 6 to 8
1 cup of flour
3 eggs beaten
2 cups white wine
2 lemons
4 Tbsp butter
½ cup oil
Season frog legs with salt and pepper and dust with flour and put in beaten eggs. Place oil in a medium sized sauté pan and heat until gentle wisps of smoke arise. Gently put egg covered legs into hot oil being very careful not to splash the oil and burn yourself. Turn over when golden brown and continue to cook until that side is golden brown also. Discard the oil and deglaze the pan with the 2 cups of wine. Add the butter and the juice of the lemons and check to see if it needs salt and pepper. Cook until the wine mixture is reduced and thickened. Place frog legs onto plates for serving and distribute the sauce evenly over the 4 sets of legs. If the sauce is oily before you plate it (we call this “broken”) just add a small amount of wine to “fix” the broken sauce.


