Frogs Legs in White Wine

Ahhh... yet another reason that I love my Silver Spoon cookbook. What other cookbook offers and ENTIRE SECTION dedicated to our little Kermit friends?

Its been quite a while since I had frog legs... the last time being at a French restaurant as an appetizer.. and I really wanted to recapture the lemony garlic flavor that they created, they were so wonderfully light and delicate.

In the end I opted for the Silver Spoons "Frogs in White Wine"... and modified it a tiny bit.

Unfortunately I think the legs might have been thawed and refrozen.. or just frozen way too long.. as they turned out more chewy than I had hoped. I've decided next time I will try to get them fresh from Claytons... or else slow cook them in a Gumbo or somesuch.

I will also confess I took some sick pleasure in making the legs dance around a bit in a little froggie chorus line before tossing them in the pan. I couldnt resist.



Bring 1 c white wine and 1 c chicken broth to a boil in a large pan. Add onions, salt pepper and freshly chopped parsley. Add frog legs and cook for about 10 mins. Remove legs. Strain the cooking liquid and bring back to a boil. From 1 T flour and 1 T butter create a roux. Add this to the cooking liquids. Return legs for about 5 more minutes. Remove from heat and add 2 beaten egg yolks combined with the juice of 1 lemon. Stir til encorporated and serve.

I suppose you could do this with shrimp... but then youd miss out on the fun of the chorus line now wouldnt you?