Frog Legs in Cream Sauce
8 pairs frog legs
4 TBSP butter, divided
3 TBSP finely chopped shallots
3 c quartered mushrooms
salt & pepper, to taste
1/2 c dry white wine
1 c whipping cream
2 tsp flour
1 egg yolk, lightly beaten
juice of 1/2 lemon
1/4 tsp cayenne pepper
3 TBSP finely chopped chives
Pat the frog legs dry. Cut off and discard the bottom end of each leg. In
a large skillet heat 2 TBSP butter. Add the shallots and cook briefly. Add
the frog legs, mushrooms, salt and pepper. Cook 1 minute, stirring
constantly. Add wine and cook for 5 minutes. Transfer the frog legs to a
warm serving platter. Bring the cooking liquid to a boil over high heat and
cook down to 1/3 cup. Add the cream and cook 1 minute. Blend flour with
remaining 2 TBSP butter and mix thoroughly. Gradually add to sauce and
simmer. Add lemon juice and cayenne pepper. Pour sauce over frog legs and
sprinkle with chopped chives. Serves 4
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