How do you make frog legs in the French style?

Answer 1

FROG'S LEGS A' LA PARISIENNE

16 lg. frog legs
Boiling water
Juice of 1/2 lemon
Salt and pepper (lightly)
2 eggs, well beaten
Fine dry bread crumbs
Fat for deep frying
Onion Cream Sauce

Put frog legs in boiling water with lemon juice and salt and pepper. Drain legs and pat dry. Dip legs into eggs and roll in bread crumbs. Fry in deep fat (370 degrees) for 2 to 3 minutes until legs are tender (check the 370 degree fat with thermometer). Serve with Onion Sauce.

ONION CREAM SAUCE
2 tbsp. butter
2 tbsp. all-purpose flour
1 1/2 c. light cream
1/2 tsp. salt
2 tbsp. minced onion
1 tbsp. minced parsley
1 egg, well beaten

Answer 2

Frog Legs (France Rhone)

12 frog legs
2 eggs
1 lemon juice
2 parsley sprigs, chopped
Dried bread crumbs
Salt
Pepper
Oil

Step 1: Preheat oven at 375 F.
Step 2: Remove frog legs skin. Wash and drain.
Step 3: Add lemon juice, salt and pepper.
Step 4: Beat eggs in a bowl, add chopped parsley.
Step 5: Soak frog legs in the eggs.
Step 6: Crush bread into tiny crumbs.
Step 7: Roll frog legs into crumbs.
Step 8: Add oil in a pan. Fry frog legs in the oven for 3 to 4 minutes. Wine suggestion: Riesling, Sancerre, dry white wine (French Wine Guide). Bon appetit!



FROG LEGS ( French Appetizer)

Frog legs
2 c. buttermilk
Few drops Tabasco
Few shakes garlic salt
3 beaten eggs
3 shakes Worcestershire sauce
Salt to taste
Lots of pepper

Directions:
Salt frog legs and set aside. Mix above batter ingredients. Dip legs in the batter. Roll in self rising flour. Fry in moderately hot deep fat until golden brown.


French Frog Legs
Frogs Legs
Recipe courtesy of Graham Kerr
Show: The Galloping Gourmet
Episode: Frogs' Legs
4 pairs of frogs legs
All purpose flour
Clarified butter
Salt, black pepper
2 garlic cloves, finely smashed
2 tablespoons parsley, roughly chopped
1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh chives, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh tarragon, finely chopped, or 1 teaspoon dried*
1/4 cup Calvados, heated
1/4 cup dry white wine, plus 2 tablespoons
Large Granny Smith apple
2 tablespoons sour cream
2 tablespoons Worcestershire sauce
2 teaspoons capers
*If dried herbs are used tie these in a muslin bag

Separate frogs legs and dry thoroughly with a cloth. Lightly flour. Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes. Add the herbs in the pan and then pour over heated Calvados and set alight - give the pan a good shake and then add the dry white wine. Reduce the heat - cover and allow to cook gently for 4 minutes. Cut the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes. Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish - coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves.

Answer 3

Frog Legs (French Style)

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

Dry frog legs and lightly flour.

Pour brandy into a sauce pan and warm on low.

Gently fry frog legs in clarified butter.

Add the garlic and continue to saute, turn after two minutes.

Add herbs. Remove from heat and add the warmed brandy.

Return to heat to ignight.

Shake pan to mix, then add white wine.

Reduce the heat, cover and cook for another 4 minutes.

Season with salt and pepper. Add sour cream, Worcestershire sauce, capers, and another splash of white wine.

Serve in 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.

Answer 4

OH poor frogs!!!!!!!!!

Answer 5

nasty why would u want to know that