Sautéed Frog's Legs With Mushrooms and Onions |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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My attempt at duplicating a dish I had in Palm Springs beck in the 80's. Can't remember where. Ingredients:
1 dozen frog's leg, medium size |
salt and pepper |
2 ounces butter |
1 tablespoon flour |
4 ounces white wine |
4 ounces chicken broth |
1/2 cup baby portabella mushrooms, sliced |
1/2 cup shallot, chopped (or green onions) |
1 egg yolk |
1/4 cup cream |
2 teaspoons dry sherry |
Directions:
1. Sprinkle frog legs with salt and pepper.
2. Melt butter in sauté pan, add frog legs and simmer for 5 minutes.
3. Add flour, simmer again for 3 minutes. Add wine and chicken broth; simmer.
4. In another pan, sauté mushrooms with shallots.
5. Add to frog legs.
6. Cook until frog legs are done, about 5-10 minutes.
7. Before serving, bind with the egg yolk mixed with cream and sherry.
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