St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Frogs Legs in Cream Sauce:

Not really scraped off the road, but in repairing the duck blind in Mandeville last month, I got a number of frogs off the macadam on the way back from the marsh at last light with a light & gig.

I usually saute or bread & deep fry.  I wanted something different.  This works, at least with wild frogs.

2 lb, more or less frog legs
1/3 cup seasoned flour or House Autry seafood breading
1 1/2 tsp salt 
1 tsp fresh black pepper
1/2 tsp dried tarragon
1/4 cup butter
1/4 cup chopped onion (scallions I used)
1 1/2 cup light cream or half & half if you're a wuss
2 tbsp fresh parsley

Separate frog legs into individual legs, shake in paper sack with flour, salt tarragon & pepper - reserve 1 or two tablespoons of the flour mixture.

Brown legs in butter, remove (keep warm).

Cook onions in same pan/butter until tender, blend in the reserved flour mix - but don't brown like a roux.  Stir in the cream - cook and stir till thickened.  Spoon over frog legs & garnish with parsley.

- enjoy -

Andrew H. Auld

From: Andrew Auld
Date: Sat, 31 Jul 2004
To: Anglican@stsams.org 
Subject: Re: [Anglican] Senator Kerry's first Purple Heart