12-16-2005, 05:34 AM
Yield: 4 Servings
Ingredients
1 lb Frogs' legs
2 tb Butter
4 Shallots; minced
4 oz Dry sauterne
1/2 c Light cream sauce
2 c Hot cooked rice
Instructions
Melt butter until sizzling but not brown. Add legs and saute briskly until
tender. Sprinkle with shallots and add wine and light cream sauce.
Simmer for 5 minutes to reduce sauce. Serve on cooked rice with sauce over
all.
This recipe yields 4 servings.
Ingredients
1 lb Frogs' legs
2 tb Butter
4 Shallots; minced
4 oz Dry sauterne
1/2 c Light cream sauce
2 c Hot cooked rice
Instructions
Melt butter until sizzling but not brown. Add legs and saute briskly until
tender. Sprinkle with shallots and add wine and light cream sauce.
Simmer for 5 minutes to reduce sauce. Serve on cooked rice with sauce over
all.
This recipe yields 4 servings.