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The Silver Spoon, Phaidon Press

Serves 4


• 1 cup white wine
• 1 onion, sliced
• 1 fresh flat-leaf parsley sprig, chopped
• 2½ pounds frog legs
• 2 tablespoons butter
• 1 teaspoon all-purpose flour
• 1 egg yolk
• juice of 1 lemon, strained
• salt and pepper


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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