Stéphane Reynaud

Cuisses de Grenouilles à la Crème d’Ail

Frogs’ Legs with Garlic Cream

Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Frogs’ legs ready to cook 36
  • Flour 100 g
  • Garlic 6

Method

  1. Peel the garlic and remove the internal sprout. Cook the garlic in the cream, then purée.
  2. Flour the frogs’ legs and pan-fry them in butter for 5 minutes. Deglaze with the Mâcon, allow to reduce, add the garlic cream and cook for a further 10 minutes. Season.
  3. Chop the parsley and mix in with the frogs’ legs before serving.