Cookbook:Frog's Legs à la Parisienne

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Cookbook | Ingredients | Recipes | Cuisine of France | Meat

Frog's Legs à la Parisienne

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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 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 sauce.