Sautéed Frogs’ Legs in Cream and White Wine Sauce

Les Caisses de Grenouilles à la Poulette

Preparation info

  • For

    4 to 6

    • Difficulty


    • Ready in

      25 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

This is the classic high cuisine method of preparation, but it seemed to me when I was there that nowhere else in the world were the frogs’ legs fatter, fresher, or more abundant than in the springtime in the Valley of La Grande Chartreuse. (See menu and wine suggestions.)


Staple Items

  • Butter (4 Tb)
  • Egg yolks (2, possibly 3)
  • Lemon


Into a 2-quart saucepan put the 1 cup each of chicken broth and wine, with a bay leaf, ½ teaspoon rosemary,