Frog's Legs à la Parisienne
Crisp breaded frog legs come with a warm onion and parsley cream sauce in this classic French bistro pairing. The legs are blanched in lemon water first, which seasons the delicate meat and firms it before frying. The coating of egg and fine crumbs turns golden in just two to three minutes. The sauce is a simple béchamel-style base enriched with egg, and it can be made while the legs are prepared.
Instructions
Melt the butter in a saucepan over medium heat. Stir in the flour and cook for a few minutes, stirring, until the mixture loses its raw floury taste. Keep the heat low enough that it does not brown.
Pour in the cream a little at a time, stirring well so no lumps form. Keep cooking and stirring until the sauce has thickened.
Stir in the salt, onion and parsley. Mix a spoonful or two of the hot sauce into the single beaten egg to warm it gently, then stir that back into the pan. Take care the egg does not curdle.
Remove the sauce from the heat and let it cool slightly while you prepare the frog legs.
Blanch the frog legs in boiling water with the lemon juice and the pinch each of salt and pepper. Drain them and pat them dry.
Dip each leg in the two beaten eggs, then roll it in fine dry bread crumbs until coated all over.
Deep fry the legs in fat heated to 370°F (190°C) for 2 to 3 minutes, until the legs are tender. Check the fat with a thermometer.
Serve the fried legs with the onion cream sauce.
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