Grenouilles à la Poulette (Frogs’ Legs in Sauce Poulette)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Frogs’ legs
- A very light blanc; or
- Sauce Poulette
- Chopped parsley
Instructions
- Trim the legs and poach them in a very light blanc, or simply with white wine, mushroom cooking liquid, sliced onions and a bouquet garni.
- Drain them thoroughly and sauté them in a sauce à la Poulette.
- Arrange them in a timbale and sprinkle lightly with chopped parsley.