Frogs Legs
By: Anonymous
Published: Friday, February 12, 2010 - 2:27am

Ingredients




4 pairs frogs legs
All-purpose flour as needed
Clarified butter as needed
Salt to taste
Freshly-ground black pepper to taste
2 garlic cloves finely smashed
2 tablespoons roughly-chopped fresh parsley
1 tablespoon finely-chopped fresh basil
(or 1 tspn dried basil) see * Note
1 tablespoon finely-chopped fresh chives
(or 1 tspn dried chives) see * Note
1 tablespoon finely-chopped fresh tarragon
(or 1 tspn dried tarragon) see * Note
cup Calvados heated
cup dry white wine plus
2 tablespoons dry white wine
1 lrg Granny Smith apple
2 tablespoons sour cream
2 tablespoons Worcestershire sauce
2 teaspoons capers

Preparation

1 * Note: If dried herbs are used tie these in a muslin bag 2 Separate frogs legs and dry thoroughly with a cloth. Lightly flour. 3 Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes. 4 Add the herbs in the pan and then pour over heated Calvados and set alight - give the pan a good shake and then add the dry white wine. Reduce the heat - cover and allow to cook gently for 4 minutes. 5 Cut the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes. 6 Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish - coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves. 7 This recipe yields 4 servings.