Tourte Aux Cuisses De Grenouilles Frog Leg Pie Recipes
TOURTE AUX CUISSES DE GRENOUILLES (FROG LEG PIE)
Yes, it is what the title says. This is good dish if you like frog's leg but don't really like having to eat it off the bone or if you wish to try them without having the yuck factor of being able to tell what it was.
Provided by Tea Girl
Categories Pot Pie
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 210 ° Celsius.
- Dry the frog's legs with paper towels.
- Fry the frog legs in butter, remove them when they are browned.
- Put the pan in the remaining butter, onion, minced shallot, garlic, parsley, and mushrooms, add the thighs after onion is clear.
- Season with salt, pepper and nutmeg.
- Add the cream and let reduce for 5 minutes, remove from heat.
- Beat the whole egg and brush the pastry with egg .
- Put pastry dough in pan.
- Prick the dough, pour in the frog leg mixture, cover with the second pastry, solder the edges with water, brush top with remaining egg,.
- Make a couple of holes in the top in the center of the dough and bake for 50 minute.
Nutrition Facts : Calories 320.8, Fat 20.4, SaturatedFat 12.1, Cholesterol 177.5, Sodium 115.8, Carbohydrate 9.2, Fiber 1.3, Sugar 2.8, Protein 26.2
FROGS LEGS OF PROVENCALE: GRENOUILLE A LA PROVENCALE
Provided by Food Network
Time 13m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Season frog legs with salt and white pepper. Dust frog legs with flour. Heat a large saute pan with butter over medium heat, add frog legs. Saute until golden brown, approximately 3 to 4 minutes. Turn over and brown other side, approximately 3 to 4 minutes. Add garlic and parsley and cook for an additional 30 seconds. Serve immediately.
SAUTEED FROG'S LEGS WITH GARLIC AND SHALLOTS
Make and share this Sauteed Frog's Legs With Garlic and Shallots recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If necessary, prepare the frog's legs by trimming the spines and tips of the feet; wash and dry them.
- Roll the legs in the seasoned flour and shake off the excess.
- Melt half of the butter in a large skillet over high heat (the frog legs will brown better if they are not crowded).
- When the butter stops sputtering, add half of the legs and saute until browned, 1-2 minutes.
- Turn and brown on the other side; the butter should be quite brown to add flavor.
- Remove the legs to a warmed plate, wipe out the skillet and saute the remaining legs with butter in the same way.
- Remove the legs to the plate with the first batch.
- Return the pan to the heat, add in the shallots, garlic, and parsley; saute, stirring, for 30 seconds until fragrant.
- Replace the frog legs and toss together over medium heat for another 30 seconds until very hot.
- The shallots should be slightly crunchy, in contrast to the tender frog legs.
Nutrition Facts : Calories 201, Fat 17.4, SaturatedFat 11, Cholesterol 45.8, Sodium 128.8, Carbohydrate 10.4, Fiber 0.5, Sugar 0.1, Protein 1.8
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