This dish is why the French are jokingly nick-named ‘Froggies’ by the Brits, who in turn are called “Les Rosbif”.
It is not eaten as often as one may think – The French favourite being Steak & Chips according to all polls Â – I have personally never eaten it in my family for 20 years, but I used to cook it when I worked in a restaurant, when I first came to France.
It is a dish that is tasty if you can get over the idea of eating frogs but, as most will tell you, the taste is in the “Persillade” the mix of butter and herbs as the meat is delicate to the point of being virtually flavourless.
I like to flambÃ© the dish, which adds another dimension of flavour to a dish which can be quite bland.
I am including this recipe for novelty rather than anything else – but if you would like to make an alternative that may go down better with the family, just substitute the Frog’s legs with chicken wings with the skin removed.
This can be served as a main course or as a starter.
LevelÂ :Â **
Preparation TimeÂ : 1 hour
Cooking TimeÂ : 15 minutes
Â Ingredients :
800 g frozen Frog’s legs
1 litre water
1 litre milk
6 cloves garlic
Â½ bunch fresh parley ‘flat leaved is best for taste)
60 g plain flour
110 g butter
2 Tbsp Olive oil
Small glass of cognac
Fresh black pepper
Defrost the frogs legs, steep in the milk and water mix in a large mixing bowl for one hour, remove and pat dry with kitchen paper, season and roll in the flour.
Crush the garlic cloves, juice the lemon and finely chop the parsley.
Heat the olive oil in a frying pan, fry the frog’s legs gently until just very lightly browned, add the chopped garlic then the cognac – tilt the pan on the heat if you are cooking on gas or ignite the cognac with a long match (be careful that it doesn’t flare up in your face). Cook the alcohol out of the cognac – when the flames die down this is done and remove the frog’s legs from the pan.
Add the butter to the pan, stir gently and do not burn, when the butter becomes frothy, mix in the finely chopped parsley, the lemon juice, season to taste, add the frog’s legs to the pan, coat with the butter and parsley mix.
Serve at once with fresh crusty bread and an Alsace Reisling, Sancerre (White wines) or a Fleurie (Red Burgundy)
Bon AppÃ©tit !