Frogs Legs With Mushrooms And Herbs. Recipe

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Servings: 4

Ingredients

Cost per serving $0.58 view details
  • GRENOUILLES A A VITELLOISE
  • 48 med frogs legs
  • 500 ml lowfat milk
  • 3 Tbsp. flour
  • 80 gm clarified butter
  • 200 gm button mushrooms cleaned and cut into small dice
  • 80 gm slightly stale crustless white bread cut into small dice
  • 2 Tbsp. mixed minced or possibly snipped herbs (tarragon chives flatleaved parsley)
  • 1 x salt and freshly grnd pepper
  • 1 Tbsp. chervil sprigs to garnish
  • 1 x lemon quartered (optional)

Directions

  1. Take the frogs legs off their skewers and using scissors trim them: cut off a little of the upper part of the backs and the fingers. Place in a bowl and pour the lowfat milk over. Leave to soak for 2 hrs then drain and pat dry thoroughly on kitchen paper. Just before cooking dip the frogs legs in flour and tap off the excess. Arrange them on a plate and season lightly with salt and pepper. Quickly heat the clarified butter in a deep frying pan put in the frogs Iegs and cook over high heat for 3 min till golden brown stirring them gently with a slotted spoon every minute. Add in the diced mushrooms and bread lower the heat to medium and cook for 5 min stirring every minute. Season to taste cover the pan and cook for another 2 min. Scatter the herbs randomly over the frogs legs and serve them on individual plates. Garnish with chervil sprigs and a Iemon quarter if desired and serve at once while they are still warm.
  2. serves 4
  3. preparation time 20 mins plus 2 hrs soaking cooking time
  4. provide finger bowls

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Nutrition Facts

Amount Per Serving %DV
Serving Size 162g
Recipe makes 4 servings
Calories 222  
Calories from Fat 154 69%
Total Fat 17.57g 22%
Saturated Fat 11.1g 44%
Trans Fat 0.0g  
Cholesterol 49mg 16%
Sodium 173mg 7%
Potassium 238mg 7%
Total Carbs 11.87g 3%
Dietary Fiber 0.4g 1%
Sugars 6.92g 5%
Protein 5.31g 8%
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