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rog leg
garlic
shallot
wine - white
butter
-
Garlic Flan:
2.5 oz garlic (gross wieght)
0.5 Tbsp sugar
0.5 tsp pepper - white crushed
1 p thyme
1 Tbsp s&p (appr.)
1 qt milk
-
9 eggs
=Make garlic flans, reserve. At service heat flans, saute frog legs in very hot pan untill golden brown (turning once). Add butter, shallot and garlic to pan, saute until golden. Add white wine, boil to 2 tsp liquid, add butter and cook to emulsify, shaking. Plate.
garlic
shallot
wine - white
butter
-
Garlic Flan:
2.5 oz garlic (gross wieght)
0.5 Tbsp sugar
0.5 tsp pepper - white crushed
1 p thyme
1 Tbsp s&p (appr.)
1 qt milk
-
9 eggs
=Make garlic flans, reserve. At service heat flans, saute frog legs in very hot pan untill golden brown (turning once). Add butter, shallot and garlic to pan, saute until golden. Add white wine, boil to 2 tsp liquid, add butter and cook to emulsify, shaking. Plate.
