For 4 people
- Around thirty frogs’ legs
- 250 g Bresse butter (of course)
- 100 g Cornflour (or white flour)
- 1 bunch of parsley
- 4 cloves of garlic
- Salt, Pepper
Beurre De Bresse Aop, la gourmandise a l'état pur ! Ain
Grenouilles Franck Sucillon Le Duverger©aroldFrogs’ legs in a garlic and parsley sauce
Choose with care
The ingredients
Beurre De Bresse Aop, la gourmandise a l'état pur ! AinMade with passion
The preparation
grenouille45 minutes Moyen Elevé
- Chop finely the garlic and parsley
- Coat the frogs’ legs in flour and use your hands to make sure the flour is spread evenly
- Prepare 100 g clarified butter in a pan and then fry the frogs’ legs on each side
- Put them aside and wipe the pan with a kitchen towel to remove the remaining butter
- In the same pan, melt the rest of the clarified butter, around 150 g, then add the garlic and parsley.
- Mix together well
- Add the frogs’ legs and fry them for around 5 minutes on an average heat. Add salt. Add pepper.
- Serve piping hot with a spoon of garlic and parsley sauce.
We set the mood
In your kitchen
Au bout du rêve – La Princesse et la Grenouille
The team invites you to cook to music
What better way to accompany this dish than with Disney music!
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