Frogs' Legs Poulette Recipe

Soak frogs' legs in cold water for 1-2 hours, drain and dry on paper towels. Boil the wine until reduced by half.

In a shallow heat proof casserole heat butter and brown frogs' legs quickly on both sides. Remove from pan, add shallot and cook gently until soft. Stir in the flour, cook until it is straw colored and pour in the wine and stock. Bring to a boil, stirring, put back the frogs' legs, cover and simmer gently for 10 to 15 minutes or until legs are very tender.Remove frogs legs, and transfer to a serving dish and keep warm.

Mix egg yolks with cream, add a little of the hot sauce; stir this liason into the remaining sauce. Heat gently, stirring until it thickens slightly.

WATCH POINT;Do not boil the sauce or it will curdle. Take sauce from the heat, stir in the parsley and adjust seasoning. Spoon sauce over frogs' legs; serve with boiled rice or garlic mashed potatoes.