FROG LEGS IN WHITE WINE
The Silver Spoon, Phaidon Press
Serves 4
Ingredients • 1 cup white wine • 1 onion, sliced • 1 fresh flat-leaf parsley sprig, chopped • 2 1/2 pounds frog legs • 2 tablespoons butter • 1 teaspoon all-purpose flour • 1 egg yolk • juice of 1 lemon, strained • salt and pepper
Directions Put the wine, onion and parsley in a pan, season with salt and pepper and bring to a boil.
Add the frogs' legs and cook over medium heat for 10 minutes.
Remove the frogs' legs and boil the cooking liquid until it has reduced by two-thirds.
Melt the butter in a small pan, stir in the flour and then stir the mixture into the reduced cooking liquid.
Pass through a food mill into another pan, return to the heat and bring to a boil.
Add the frogs' legs and cook for a further 5 minutes.
Meanwhile, beat together the egg yolk and lemon juice in a bowl.
Move the pan to the edge of the stove and stir in the egg yolk mixture.
|