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Frogs’ Legs Sauté Meunière
Milk-and-flour-coated frogs’ legs sautéed in butter and finished with lemon, parsley and browned butter.
Method
Steps
Step 1
Use one and a half pounds fresh food-grade frogs’ legs from an inspected food supplier, professionally skinned and cleaned. Clip off the toes or claws with clean kitchen scissors and pat dry. Season with the half teaspoon salt and two saltspoons white pepper, lightly moisten with cold pasteurized milk, roll in flour and shake on a clean sieve to remove excess.
Step 2
Gently melt butter and measure two tablespoons into a frying pan, then heat thoroughly without burning. Add the legs without crowding and brown for about fifteen minutes, tossing gently. Continue until the thickest meat of each leg reaches at least 145°F for fifteen seconds, probing away from bone, and the flour is fully cooked. Transfer with clean utensils to a hot dish. Discard dipping milk and flour that touched raw legs.
Step 3
Sprinkle the half teaspoon freshly chopped parsley and strained juice from the half lemon over the legs. Add the separate half ounce butter to a clean frying pan or the cleaned pan and toss over heat until lightly browned without burning. Pour the complete browned butter over the legs and serve promptly.
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