Ingredients Jump to Instructions ↓

  1. 4 Pairs frogs legs All-purpose flour - as needed Clarified butter - as needed Salt - to taste Freshly-ground black pepper - to taste

  2. 2 Garlic cloves - finely smashed

  3. 2 tablespoons 30ml Roughly-chopped fresh parsley

  4. 1 tablespoon 15ml Finely-chopped fresh basil

  5. 1 tspn dried basil

  6. 1 tablespoon 15ml Finely-chopped fresh chives

  7. 1 tspn dried chives

  8. 1 tablespoon 15ml Finely-chopped fresh tarragon

  9. 1 tspn dried tarragon

  10. 1/4 cup 59ml Calvados - heated

  11. 1/4 cup 59ml Dry white wine - plus

  12. 2 tablespoons 30ml Dry white wine

  13. 1 tablespoon 15ml Granny Smith apple (large)

  14. 2 tablespoons 30ml Sour cream

  15. 2 tablespoons 30ml Worcestershire sauce

  16. 2 teaspoons 10ml Capers

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: If dried herbs are used tie these in a muslin bag Separate frogs legs and dry thoroughly with a cloth. Lightly flour. 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. 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. 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. 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. This recipe yields 4 servings.


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