Grenouilles au Gratin

Frogs’ Legs in Sauce

Preparation info

  • Serves

    6

    as first course.
    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

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

Method

  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