Frog Legs a la Poulette
- 5 dozen frog legs
- 2 wine glasses white wine
- 3 tablespoons flour
- 3 tablespoons butter
- 1 tablespoons sugar
- 1 tablespoon onion juice
- 2 tablespoons chopped parsley
- Dash paprika
- 3 cups beef broth
- 1 tablespoon lemon juice
- 1 cup cream
- 6 egg yolks, beaten
Wash and fry the frog legs. Sprinkle with salt and let stand half an hour, then stew them in wine or diluted vinegar. Add a white sauce of flour, butter, sugar, onion juice and paprika; cook for 5 minutes, add beef broth, lemon juice and cream; boil until smooth and put through a strainer. Add the frog legs; bring to the boiling point. Thicken with egg yolks and serve very hot. Serves 15.
Submitted by May 24, 2009
19 min
65 min
84 min