Name: Grenouilles au Gratin (Frogs’ Legs in Sauce)
Yield: Serves 6 as first course.
Cuisine: French
Ingredients: 1 teaspoon salt; 1 carrot, grated; 1 cup water; 1 cup milk; 18 pairs of frogs’ legs; 3 tablespoons crème fraîche, or whipping cream; 2 egg yolks; 1 cup sliced mushrooms; 1 onion, minced; ⅛ pound butter; 1 teaspoon sugar; 1 cup white wine; Fine, dry bread crumbs

Preparation info

Serves
6
as first course.

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

18 pairs of frogs’ legs
1 cup milk
1 cup water

Starter

Method

Prepare frogs’ legs. Put into mixture of milk, water, and salt. Let soak about 30 minutes. Discard liquids.
Simmer carrot and onion in butter, with lid on, for about 20 minutes. Add wine, sugar, and frogs’ legs. Bring to a boil, then reduce heat to a simmer. Cook 5 minutes. Lift legs from liquid to plate. Mash vegetables and

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Ingredients

Method

Part of