Cookbook:Frog's Legs à la Parisienne
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Frog's Legs à la Parisienne
- 16 large frog legs
- boiling water
- juice of 1/2 lemon
- salt and pepper, a pinch of each
- 2 eggs, well-beaten
- fine dry bread crumbs
- fat, for deep frying
- Onion cream sauce
- 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 sauce.