Grenouilles au Gratin

Frogs’ Legs in Sauce

Preparation info

  • Serves


    as first course.
    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  1. Prepare frogs’ legs. Put into mixture of milk, water, and salt. Let soak about 30 minutes. Discard liquids.
  2. 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