Crème Sicilienne

Ingredients

• 600 grammes frogs' legs
• butter
• juice of half a lemon
• a few spoonfuls dry white wine
• 1 litre sauce Béchamel
• 1 décilitre Consommé blanc (or milk)
• cream

Instructions

1. Toss 600 grammes of trimmed frogs' legs in butter without letting them colour.
2. Sweat them with the juice of half a lemon and a few spoonfuls of dry white wine.
3. Pound them in the mortar and put them into 1 litre of sauce Béchamel.
4. Pass through the tammy.
5. Add 1 décilitre of Consommé blanc, or of milk.
6. Heat, and cream at the moment. This Crème takes no garnish.