Frog's Legs à la Parisienne

• 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
• 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

Ingredients for 5 servings (1.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Onion cream sauce: Melt the butter in a saucepan over medium heat.

   Stovetop
2. 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. 3

   Gradually stir the cream into the flour mixture, taking care to prevent lumps. Cook, stirring, until mixture has thickened.

4. 4

   Mix in the salt, onion, and parsley.

5. 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. 6

   Remove from heat and let cool slightly.

7. 7

   Cooking: Blanch frog legs in boiling water with lemon juice and salt and pepper.

8. 8

   Drain legs and pat dry.

9. 9

   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).

   Stovetop
10. 10

    Serve with onion cream sauce.