Warm Salad of Frogs’ Legs and Freshwater Crayfish

Name: Warm Salad of Frogs’ Legs and Freshwater Crayfish (Vinaigrette tiède de grenouilles et de queues d’écrevisses aux herbes)
Yield: For four people
Cuisine: French
Ingredients: 2 kg (4½ lb) freshwater crayfish; 15—20 pairs of frogs’ legs; 150 g (5½ oz) butter; 50 ml (2 fl. oz) dry white wine; a dash of olive oil; juice of half a lemon; a dash of white wine vinegar; a dash of soya sauce (optional); 1 tomato, peeled, deseeded and finely diced; 1 hard-boiled egg, finely chopped; chives and tarragon, finely chopped; chives and tarragon, finely chopped; salt, freshly ground pepper; salt, freshly ground pepper

Vinaigrette tiède de grenouilles et de queues d’écrevisses aux herbes

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

2 kg (4½ lb) freshwater crayfish
15—20 pairs of frogs’ legs

Europe
France
Starter
Gluten-free
Spring

Method

Cooking the crayfish

Wash the crayfish and drop them into a large pan of water seasoned generously with salt and pepper. Allow to cook for 2-3 minutes after the water comes back to the boil, then remove them from the liquid and let them cool. Shell them, removing the black intestines.

Ingredients

Method

Cooking the crayfish

Cooking the frogs’ legs