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Ingredientes
- 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)
Direcciones
- 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.
- serves 4
- preparation time 20 mins plus 2 hrs soaking cooking time
- 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% |
