Cookbook:Frog's Legs à la Parisienne

| Cuisine of France | Meat

Onion cream sauce

 * 2 tbsp butter
 * 2 tbsp all-purpose flour
 * 1 ½ cup light cream
 * ½ tsp salt
 * 2 tbsp minced onion
 * 1 tbsp minced parsley
 * 1 egg, well-beaten

Cooking

 * 16 large frog legs
 * Boiling water
 * Juice of ½ lemon
 * 1 pinch each of salt and pepper
 * 2 eggs, well-beaten
 * Fine dry bread crumbs
 * Fat, for deep frying

Onion cream sauce

 * 1) Melt the butter in a saucepan over medium heat.
 * 2) Stir flour into melted butter. Cook for a few minutes, stirring, until the mixture loses its floury taste. Do not let the mixture brown.
 * 3) Gradually stir the cream into the flour mixture, taking care to prevent lumps. Cook, stirring, until mixture has thickened.
 * 4) Mix in the salt, onion, and parsley.
 * 5) Temper the beaten egg with some of the sauce, taking care not to curdle the egg. Stir this mixture back into the sauce.
 * 6) Remove from heat and let cool slightly.

Cooking

 * 1) Blanch frog legs in boiling water with lemon juice and salt and pepper.
 * 2) Drain legs and pat dry.
 * 3) Dip legs into eggs and roll in bread crumbs. Deep fry at 370°F (190°C) for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer).
 * 4) Serve with onion cream sauce.

Livre de cuisine/Cuisses de grenouilles à l'ail et au persil