Frog'S Legs (French Style) Recipe

Name: Frog'S Legs (French Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: First Batch; 20 small frog's legs; 1 cup flour; 4 tablespoons clarified butter; 3 garlic cloves (minced); 4 tablespoons fresh parsley (chopped); 2 tablespoons fresh basil (chopped); 2 tablespoons fresh chives (finely chopped); 2 tablespoons fresh tarragon (finely chopped); 1/2 cup calvados (apple brandy, warmed); 1/2 cup dry white wine; 1/4 cup sour cream; 1/4 cup Worcestershire sauce; 4 teaspoons capers; Second Batch; 20 frog's legs; 1 cup flour; 4 tablespoons clarified butter; 3 garlic cloves (minced); 4 tablespoons fresh parsley (chopped); 2 tablespoons fresh basil (chopped); 2 tablespoons fresh chives (finely chopped); 2 tablespoons fresh tarragon (finely chopped); 1/2 cup calvados (apple brandy, warmed); 1/2 cup dry white wine; 1/4 cup sour cream; 1/4 cup Worcestershire sauce; 4 teaspoons capers; On the side; 4 cups warm water

Servings: persons

First Batch
20 small frog's legs
1 cup flour
4 tablespoons clarified butter
3 garlic cloves (minced)
4 tablespoons fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh chives (finely chopped)
2 tablespoons fresh tarragon (finely chopped)
1/2 cup calvados (apple brandy, warmed)
1/2 cup dry white wine
1/4 cup sour cream
1/4 cup Worcestershire sauce
4 teaspoons capers
Second Batch
20 frog's legs
1 cup flour
4 tablespoons clarified butter
3 garlic cloves (minced)
4 tablespoons fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh chives (finely chopped)
2 tablespoons fresh tarragon (finely chopped)
1/2 cup calvados (apple brandy, warmed)
1/2 cup dry white wine
1/4 cup sour cream
1/4 cup Worcestershire sauce
4 teaspoons capers
On the side
4 cups warm water
2 lemons (sliced)
2 loaves French bread (sliced)

1
Do one batch at a time. Cook both batches prior to the meal. Serve 1/2 at a time while keeping the second batch warm.
2
Dry frog legs and lightly flour.
3
Pour brandy into a sauce pan and warm on low.
4
Gently fry frog legs in clarified butter.
5
Add the garlic and continue to saute, turn after two minutes.
6
Add herbs. Remove from heat and add the warmed brandy. Return to heat to ignight.
7
Shake pan to mix, then add white wine.
8
Reduce the heat, cover and cook for another 4 minutes.
9
Season with salt and pepper. Add sour cream, Worcestershire sauce, capers, and another splash of white wine.
10
Serve in first batch shallow soup bowl with plenty of sauce. No eating utensils, but plenty of napkins and individual bowls of warm water with a slice of lemon in each for dipping fingers inches Have plenty of warm french bread for dipping, and wine for sipping.
11
Serve second batch, and keep the bread and wine flowing.

753

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: First Batch, 20 small frog's legs, 1 cup flour, 4 tablespoons clarified butter, and more.

Yes, Frog'S Legs (French Style) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frog'S Legs (French Style)

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