Fried Frogs’ Legs with Watercress Sauce | ||||||||||||||||||||||||||||||||||||||||
Serves : 4 person(s) | ||||||||||||||||||||||||||||||||||||||||
Ingredients | ||||||||||||||||||||||||||||||||||||||||
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Preparation Method | ||||||||||||||||||||||||||||||||||||||||
Boil the garlic cloves in the milk for about 1 hour; strain milk and add to three quarters of the chicken broth, whisking the liquids together with a drop of oil. For the watercress sauce, sweat the shallots with a little oil, add watercress and douse with white wine. Reduce wine and cover with the rest of the chicken broth. Boil for few minutes, whisk and strain. When ready to serve, lightly coat the deboned frogs’ legs with flour and fry in hot oil (170 C). Serve the fried frogs’ legs with the two sauces. Garnish with candied lemon slices. |
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