12-16-2005, 05:22 AM
Serves 4
Garlic Purée
1 head garlic, broken into unpeeled cloves
2 tablespoons milk
Parsley Purée
1 large bunch parsley
Frogs Legs
24 pairs frogs legs
all-purpose flour for dusting
1/2 cup clarified butter
1/2 cup unsalted butter
To prepare the garlic purée: Place the unpeeled garlic in cold water to cover and bring to a boil. Drain. Peel the garlic (this is easier now that the garlic has been brought to a boil). Place the peeled garlic in cold water to cover and bring to a boil. Drain. Repeat three more times. The garlic will be cooked, but all the flavor is still inside. Pulse the garlic in a food processor with the milk until a rough purée forms. Keep warm.
To prepare the parsley purée: Bring a large saucepan of salted water to a boil and add the parsley. Boil for 7 minutes. Drain and place in ice water to cool. Drain again. Purée in a blender with a little water until smooth; add water as necessary to create a smooth, thick purée.
To prepare the frogs legs: "French" each frog leg by removing the foot and taking off the upper muscle connecting two legs to divide them. Press the meat up toward the thigh portion to bare the lower leg bone, like a lamb chop; these are called "jambonettes" because they resemble tiny hams. Toss the legs in the flour, shaking off the excess. Heat the butters in a deep saucepan large enough to hold all the legs over medium-high heat until flour sizzles when sprinkled on the butter. Add the frogs legs and let cook until browned all over, 3 to 4 minutes. Remove with tongs and drain on paper towels, patting dry.
To serve: Cover the bottoms of four serving plates with parsley sauce. Place a large spoonful of garlic purée in the center of each plate. Place 6 pairs of frogs legs around each plate, with the meat portion in the parsley sauce and the leg bones of each pair crossed.
Garlic Purée
1 head garlic, broken into unpeeled cloves
2 tablespoons milk
Parsley Purée
1 large bunch parsley
Frogs Legs
24 pairs frogs legs
all-purpose flour for dusting
1/2 cup clarified butter
1/2 cup unsalted butter
To prepare the garlic purée: Place the unpeeled garlic in cold water to cover and bring to a boil. Drain. Peel the garlic (this is easier now that the garlic has been brought to a boil). Place the peeled garlic in cold water to cover and bring to a boil. Drain. Repeat three more times. The garlic will be cooked, but all the flavor is still inside. Pulse the garlic in a food processor with the milk until a rough purée forms. Keep warm.
To prepare the parsley purée: Bring a large saucepan of salted water to a boil and add the parsley. Boil for 7 minutes. Drain and place in ice water to cool. Drain again. Purée in a blender with a little water until smooth; add water as necessary to create a smooth, thick purée.
To prepare the frogs legs: "French" each frog leg by removing the foot and taking off the upper muscle connecting two legs to divide them. Press the meat up toward the thigh portion to bare the lower leg bone, like a lamb chop; these are called "jambonettes" because they resemble tiny hams. Toss the legs in the flour, shaking off the excess. Heat the butters in a deep saucepan large enough to hold all the legs over medium-high heat until flour sizzles when sprinkled on the butter. Add the frogs legs and let cook until browned all over, 3 to 4 minutes. Remove with tongs and drain on paper towels, patting dry.
To serve: Cover the bottoms of four serving plates with parsley sauce. Place a large spoonful of garlic purée in the center of each plate. Place 6 pairs of frogs legs around each plate, with the meat portion in the parsley sauce and the leg bones of each pair crossed.