- 4 to 6 dozens frog legs
- 1 1/4 cups [310 mL / 3 dL] milk
- 1/2 cup [125 mL / 1 dL] cream
- 2 tablespoons [17.5 g] flour
- 2 or 3 green onions
- 1/2 cup + 2 teaspoons [125 g] butter
- 1/4 cup [60 mL] Absinthe or aniseed-flavored liqueure
- Finely chopped parsley
- Finely chopped chives
- 2 cloves garlic, crushed
- Juice of 1/2 a lemon
- Salt and pepper, to taste
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- Into a bowl, soak frog legs into already mixed together milk and cream, for at least 1 hour.
- Wipe frog legs before lightly coating them with flour.
- Into a frypan, melt finely chopped green onions into 1/2 cup - 1 tablespoon [100 g] of the butter, over very low heat [green onions should not brown].
- Pour melted butter, reserving green onions into frypan, into a clean frypan.
- Brown coated frog legs over high heat until golden brown on all sides.
- Then pour in Absinthe or aniseed-flavored liqueure; ignite.
- Arrange flambeed frog legs onto a warm serving plate.
- Sprinkle with finely chopped parsley and chives, salt and pepper.
- Add crushed garlic and all remaining butter to frypan, along with reserved green onions.
- Reheat over low heat; sprinkle with lemon juice.
- Bring to just a boil; pour all over frog legs.
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