Frogs’ Legs with Cream and Shallots

Name: Frogs’ Legs with Cream and Shallots (Cuisses de grenouilles à la crème échalotée)
Yield: For four people
Cuisine: French
Ingredients: 1 kg (2¼ lb) frogs’ legs; 2 tablespoons flour; 200 g (7 oz) butter; 3 shallots (preferably ‘grey-skinned’), finely chopped; 500 ml (16 fl. oz) thick double cream; 2 tablespoons chives, finely snipped; juice of half a lemon; salt, freshly ground pepper; salt, freshly ground pepper

Cuisses de grenouilles à la crème échalotée

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 kg (2¼ lb) frogs’ legs
2 tablespoons flour

Europe
France
Starter
Autumn

Method

Preparing the frogs’ legs

Wash the frogs’ legs, knot them and pat them dry with a cloth or paper towels. Just before cooking, dip them lightly in flour, tapping to remove any excess.

Cooking the frogs’ legs

Melt a large nut of butter over a brisk heat in a black iron frying pan (use two pans if you prefe