Frogs Legs

Recipe Ingredients

4		Pairs frogs legs
		All-purpose flour - as needed
		Clarified butter - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Garlic cloves - finely smashed
2 tablespoons	30ml	Roughly-chopped fresh parsley
1 tablespoon	15ml	Finely-chopped fresh basil
		= (or 1 tspn dried basil) - see * Note
1 tablespoon	15ml	Finely-chopped fresh chives
		= (or 1 tspn dried chives) - see * Note
1 tablespoon	15ml	Finely-chopped fresh tarragon
		= (or 1 tspn dried tarragon) - see * Note
1/4 cup	59ml	Calvados - heated
1/4 cup	59ml	Dry white wine - plus
2 tablespoons	30ml	Dry white wine
1 tablespoon	15ml	Granny Smith apple (large)
2 tablespoons	30ml	Sour cream
2 tablespoons	30ml	Worcestershire sauce
2 teaspoons	10ml	Capers

Recipe Instructions

* Note: If dried herbs are used tie these in a muslin bag

Separate frogs legs and dry thoroughly with a cloth. Lightly flour.

Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes.

Add the herbs in the pan and then pour over heated Calvados and set alight -- give the pan a good shake and then add the dry white wine. Reduce the heat -- cover and allow to cook gently for 4 minutes.

Cut the apple in half -- scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes.

Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish -- coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0053) - from the - TV FOOD NETWORK

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