Sautéed Frogs’ Legs in Cream and White Wine Sauce

Name: Sautéed Frogs’ Legs in Cream and White Wine Sauce (Les Caisses de Grenouilles à la Poulette)
Prep time: 25 min
Total time: 25 min
Yield: For 4 to 6 people
Cuisine: French
Ingredients: Butter (4 Tb); Egg yolks (2, possibly 3); Lemon (1); Flour (about 3 Tb); Crystal salt, freshly ground black pepper, whole bay leaves, rosemary, thyme; Crystal salt, freshly ground black pepper, whole bay leaves, rosemary, thyme; Crystal salt, freshly ground black pepper, whole bay leaves, rosemary, thyme; Crystal salt, freshly ground black pepper, whole bay leaves, rosemary, thyme; Crystal salt, freshly ground black pepper, whole bay leaves, rosemary, thyme; Frogs’ legs (2 lbs.); Clear chicken broth (1 cup); Parsley (1 small bunch); Shallots (4); Dry white wine, preferably Chablis (1 cup)

Les Caisses de Grenouilles à la Poulette

Preparation info

For
4 to 6
people

Difficulty
Easy
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.)

Ingredients

Staple Items

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

Europe
France
Main course
Mediterranean

Method

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