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.
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