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Thread: Fried Frog Legs in Fines Herbes Butter

  1. #1
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    Default Fried Frog Legs in Fines Herbes Butter

    FINE HERBES BUTTER:
    8 ounces unsalted butter, soft
    1 tablespoon parsley, chopped
    1 teaspoon fresh tarragon, chopped
    1 teaspoon fresh chervil, chopped
    1 teaspoon chives, sliced
    1/2 teaspoon garlic, minced
    1/2 teaspoon cayenne pepper
    1 teaspoon salt

    12 frog leg pairs, cut in half
    salt and pepper, to taste
    1 pound flour
    8 fluid ounces buttermilk
    Servings: 24
    1. Combine all the ingredients for the fines herbes butter and mix well.

    2. Pat the frog legs dry and season them with salt and pepper. Dredge the frog legs in flour, dip them in buttermilk, drain and dredge in flour again.

    3. Deep-fry the frog legs until golden brown and done, approximately 5 to 7 minutes. Drain, place in a stainless steel bowl and coat generously with the fine herbes butter.

    4. Arrange the legs attractively on a plate, garnish as desired and serve hot.


    Yield: 24 legs
    Last edited by Chef; February 16th, 2008 at 01:56 AM.

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