Toronto Enima Clinics

frog legs with garlic

Yes some people will find me cruel to eat small frogs, but after tasting it once dish in a restaurant a few years ago I wanted to introduce this dish to my lover in a small meal more or less improvised.

No I do not eat frog legs all winter but I admit that this little dish is still very very good, and my boyfriend was also appreciated.

the kitchen right now I have several small tests to do with gifts from my family for Christmas, I had to give condiments for a little touch of originality to my future course. (I give you my opinion of course on that.)

Note that I found my frozen frog legs Picard at about 5 euros per pack of 500g


Ingredients:
24 for two frog legs
20 g butter cream 15cl

flour
two cloves of garlic, parsley

ginger Songs


- Trim the frog legs by removing the column cuts (bone hard not to eat) without separating the two legs.

- in a bowl prepare the minced garlic, parsley and ginger into fine pieces.
- flour the frog legs one by one.

- In a skillet melt butter, then enter the thighs with brown butter.
- return them to obtain a uniform color on both sides.

- add cream, parsley, garlic and ginger.
- cook for another 5 minutes over low heat and serve hot. A little bonus

store Meert in Lille showcase their love and pastries can compete with stores in Paris!