Burgundy Frogs' Legs

By corlear

Cuisses de grenouilles à la bressane

Ingredients

• plain flour
• 36 frogs’ legs
• 40 g (1 ½ oz) butter
• 1 garlic clove
• 3 shallots, very finely chopped
• salt and pepper
• 150 ml (5 fl oz) dry white Burgundy wine
• 1 tarragon sprig
• 200 ml (7 fl oz) crème fraîche

Details

Servings 6

Preparation

Step 1

Flour the frogs’ legs on all sides. Melt the butter in a deep sauté pan and sauté the frogs’ legs with the whole garlic and the shallots until golden on all sides. Add salt, pepper and the wine. Add the tarragon.

Cook uncovered over medium heat until the wine has evaporated. Discard the garlic. Pour the crème fraîche into the pan and mix well with a spoon. Lower the heat and simmer until the sauce is smooth. Check the seasoning.

Serve very hot with toasted slices of pain de campagne.