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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Do one batch at a time. Cook both batches prior to the meal. Serve 1/2 at a time while keeping the second batch warm. | 2. Dry frog legs and lightly flour. | 3. Pour brandy into a sauce pan and warm on low. | 4. Gently fry frog legs in clarified butter. | 5. Add the garlic and continue to saute, turn after two minutes. | 6. Add herbs. Remove from heat and add the warmed brandy. Return to heat to ignight. | 7. Shake pan to mix, then add white wine. | 8. Reduce the heat, cover and cook for another 4 minutes. | 9. Season with salt and pepper. Add sour cream, Worcestershire sauce, capers, and another splash of white wine. | 10. Serve in first batch shallow soup bowl with plenty of sauce. No eating utensils, but plenty of napkins and individual bowls of warm water with a slice of lemon in each for dipping fingers inches Have plenty of warm french bread for dipping, and wine for sipping. | 11. Serve second batch, and keep the bread and wine flowing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
frog leg	20			-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
butter	4	tablespoons	clarified	342.0	15.714	10.686	28.8
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
parsley	4	tablespoons	chopped	5.472	0.9622	0.4514	0.1201
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
tarragon	2	tablespoons	chopped	10.62	1.8079	0.8197	0.2606
calvados	1/2	cup		-	-	-	-
white wine	1/2	cup		-	-	-	-
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
worcestershire sauce	1/4	cup		53.625	13.3788	0.0	0.0
caper	4	teaspoons		2.6373	0.5607	0.2706	0.0986
frog leg	20			-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
butter	4	tablespoons	clarified	342.0	15.714	10.686	28.8
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
parsley	4	tablespoons	chopped	5.472	0.9622	0.4514	0.1201
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
tarragon	2	tablespoons	chopped	10.62	1.8079	0.8197	0.2606
calvados	1/2	cup		-	-	-	-
white wine	1/2	cup		-	-	-	-
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
worcestershire sauce	1/4	cup		53.625	13.3788	0.0	0.0
caper	4	teaspoons		2.6373	0.5607	0.2706	0.0986
water	4	cups		0.0	0.0	0.0	0.0
lemon	2		sliced	2.5617	0.8233	0.0972	0.0265
french bread	2	loaves	sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.