Baden Remembered


Frog Legs in Riesling


24 frog legs
1 bottle of Riesling
100 g of flour
120 g butter
2 cloves of garlic
2 shallots
several sprigs of parsley
2 egg yolks
2 dl crème fraiche
salt and pepper

The frog legs marinade in half of the white wine for at least2 hours.
Pat dry.
Coat with flour and, tap off the excess flour.
Sauté them in butter until brown. Place on a serving plate and keep warm.
In the same pan, add the chopped garlic and the chopped shallots,
sauté until golden brown. Pour in the remaining wine.
Add the chopped parsley and simmer on low for about 20 minutes.
Take off the heat, thicken the sauce with the beaten egg yolk and cream.
Season to taste
Coat the frogs' legs with the sauce and serve immediately. Serves 4

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