Frogs’ Legs with a Garlic Puree and Parsley Sauce

By corlear

Jambonnettes de Grenouilles à la Purée d’ail et au jus de persil

Ingredients

• 4 dozen frogs' legs
• 4 heads of garlic
• 3.5 oz parsley with stems removed
• 4-5 oz butter
• 1/2 c milk
• 2 T cold pressed extra virgin olive oil
• salt
• ground black pepper

Details

Servings 4

Preparation

Step 1

1. Wash the parsley and remove all the stems, even the small ones. Cook the heads in boiling, salted water for 3 or 4 minutes; rinse them in a cold water, then purée in a food processor. Set aside.

2. Break apart the heads of garlic to separate the cloves and, without skinning them, drop them into boiling, salted water for 2 minutes. Drain and peel. Change the water and return the garlic to the fresh water and boil them again for 7 to 8 minutes. Remove them; change the water again to remove the strength of the garlic but to preserve its taste. Repeat this operation 5 or 6 times until the garlic is very well cooked. When cooked, purée.

3. Place the purée of garlic in a saucepan with 1/2 cup milk. Mix together and season with salt and pepper. Set aside.

4. Salt and pepper the frogs’ legs and cook in very hot olive oil with a pat of butter. Cook until golden, 2 to 3 minutes depending on size.

5. Put a little water in a saucepan and blend in the purée of parsley to obtain a coulis of parsley. Heat and season to mste.