Sicilian Cream (Frog Legs)

Ingredients

• 600 grams frog legs, trimmed
• 1 lemon lemon juice
• 2–3 tablespoons dry white wine
• 1 liter béchamel sauce (mother sauce of roux blanc and milk)
• 1 deciliter white consommé or milk
• butter
• rice, poached in white consommé

Instructions

1. Sauté the trimmed frog legs in butter without allowing them to color. Then braise them with the juice of one lemon and a few spoonfuls of dry white wine until tender.
2. Pound the cooked frog legs in a mortar and incorporate them into one liter of béchamel sauce (mother sauce). Pass the mixture through a fine sieve. Add one deciliter of white consommé or milk. Heat gently and finish with butter (mount au beurre) at the moment of service.
3. Note: This cream is served without garnish, though a rice poached in white consommé is listed among the supporting preparations. The recipe may also be prepared as a velouté (blond roux–based sauce) instead of béchamel.