Frogs’ Legs in Champagne

Name: Frogs’ Legs in Champagne (Grenouilles au blanc de blancs)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: For four people
Cuisine: French
Ingredients: salt, freshly-ground pepper; 150 ml (¼ pint) dry still champagne, preferably blanc de blancs; juice of ¼ lemon; 60 g (2 oz) butter; 150 ml (¼ pint) dry still champagne, preferably blanc de blancs; parsley, finely chopped; salt, freshly-ground pepper; 2 shallots, finely chopped; a clove of garlic, finely chopped; a little flour for dusting the frogs’ legs; 300 ml (½ pint) double cream; 24 pairs of prepared frogs’ legs; a little flour for dusting the frogs’ legs

Grenouilles au blanc de blancs

Preparation info

For
four
people

Difficulty
Easy
Ready in
35 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

24 pairs of prepared frogs’ legs
a little flour for dusting the frogs’ legs
300

Europe
France
Starter
Gluten-free
Mediterranean

Method

Remove the frogs from the skewers and with a pair of scissors cut away the front part of the body and the feet. Season them with salt and pepper, roll them in flour and place in a colander.
Heat the butter to a hazelnut-brown colour in a large frying-pan, and arrange the frogs breast downwards in the pan without overlapping. As soon as they are golden, turn the