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Frog Legs
If there's a dish more commonly associated with France than cooked snails, it's frog legs. Most typically, the French prepare them in a butter, garlic and herb sauce and serve accompanied with a simple salad or a portion of steamed rice. Depending on the region, they can be fried or deep-fried, or breaded. Only the upper section of the hind leg of the frog is used to prepare the dish. First-time visitors to France might be surprised by the specialty's absence in their local restaurant's menu. Contrary to the popular belief, frog legs are not a regular dish, most probably due to unstable supply. Outside of France, they're also eaten in New Orleans, China and in the Caribbean.
Recipe: Frog Legs
4 pairs of Frog Legs
clarified Butter
Salt, Black Pepper
2 Garlic Cloves, finely smashed
2 tablespoons Parsley, roughly chopped
1 tablespoon fresh Basil, finely chopped
1 tablespoon fresh Chives, finely chopped
1 tablespoon fresh Tarragon, finely chopped
0,25 cup Calvados, heated
0,25 cup Dry White Wine + 2 tablespoons
Large Granny Smith apple
2 tablespoons Sour Cream
2 tablespoons Worcestershire sauce
2 teaspoons Capers
Separate and wash frog legs. Then, dry them thoroughly with a cloth and flour softly. Heat some clarified butter in a frying pan and add the frog legs. Season them and fry gently. Add some smashed garlic. After 2 minutes turn the legs. Then, add the herbs and heated Calvados and set alight. Then shake the pan and add dry white wine. Cover the pan, reduce the heat and cook gently for 4 minutes. Divide the apple into two halves – remove the centre with a teaspoon leaving some of flesh around the outside. Place the apple at the medium-heated broiler for 10 minutes. Add salt and pepper to your frog legs as well as add some Worcestershire sauce, the sour cream, capers and 2 tablespoons of dry white wine. Stir gently and place the legs on a heated serving dish. Coat with a little of the sauce and serve the rest in the apple halves.
Frog Legs
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Frog Legs, by Andy Croll
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