Ingredients
- butter2 tbsp
- all-purpose flour2 tbsp
- light cream1 1/2 cup
- salt1/2 tsp
- onion, Minced2 tbsp
- parsley, Minced1 tbsp
- egg, Well beaten1
- frog legs, Large16
- Boiling water, Boiling
- lemon juice, Juice of half a lemon1/2 lemon
- salt and pepper, Each1 pinch
- eggs, Well beaten2
- bread crumbs, Fine and dry
- Fat, For deep frying
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Melt the butter in a saucepan over medium heat.
Stir flour into melted butter. Cook for a few minutes, stirring, until the mixture loses its floury taste. Do not let the mixture brown.
Gradually stir the cream into the flour mixture, taking care to prevent lumps. Cook, stirring, until mixture has thickened.
Mix in the salt, onion, and parsley.
Temper the beaten egg with some of the sauce, taking care not to curdle the egg. Stir this mixture back into the sauce.
Remove from heat and let cool slightly.
Blanch 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. 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).
Serve with onion cream sauce.
