Frog's Legs la Parisienne

Ingredients[edit]

16 large frog legs boiling water juice of 1/2 lemon salt and pepper, a pinch of each 2 eggs, well-beaten fine dry bread crumbs fat, for deep frying Onion cream sauce o 2 tbsp. butter o 2 tbsp. all-purpose flour o 1 1/2 c. light cream o 1/2 tsp. salt o 2 tbsp. minced onion o 1 tbsp. minced parsley o 1 egg, well-beaten

Procedure[edit]
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 370F (190C) for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer). Serve with onion sauce.