Frog Legs Frita Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Shallot | 1 , chopped | |
| Fennel seed | 1/4 Teaspoon | |
| Mushrooms | 1/2 Pound, halved | |
| Frog legs | 16 , cleaned | |
| Dry white wine | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Parsley sprigs | 2 | |
| Hot Sauce | 1 1/2 Cup (16 tbs) | |
| Cheese | 1/2 Cup (16 tbs), grated | |
| Juice 1/2 lemon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Grease large frying pan with butter.
Add remaining ingredients except sauce and cheese.
Cook frog legs, covered, 10 to 12 minutes over low heat depending on size.
Check if cooked by removing meat from the bone.
When cooked, remove all meat from bones and place in scallop shells.
Using slotted spoon, add mushrooms to shells.
Replace pan containing cooking liquid on stove over high heat; cook 3 to 4 minutes.
Mix in Bercy sauce and continue cooking 2 minutes; correct seasoning.
Pour sauce over meat and mushrooms in scallop shells.
Top with cheese and broil in oven until bubbly.
Add remaining ingredients except sauce and cheese.
Cook frog legs, covered, 10 to 12 minutes over low heat depending on size.
Check if cooked by removing meat from the bone.
When cooked, remove all meat from bones and place in scallop shells.
Using slotted spoon, add mushrooms to shells.
Replace pan containing cooking liquid on stove over high heat; cook 3 to 4 minutes.
Mix in Bercy sauce and continue cooking 2 minutes; correct seasoning.
Pour sauce over meat and mushrooms in scallop shells.
Top with cheese and broil in oven until bubbly.
Chef
