Frogs Legs

Photo: flickr user Hussain_Quantum

Ingredients

4 pairs frogs legs

All-purpose flour as needed

Clarified butter as needed

Salt to taste

Freshly-ground black pepper to taste

2 garlic cloves finely smashed

2 tablespoons roughly-chopped fresh parsley

1 tablespoon finely-chopped fresh basil

(or 1 tspn dried basil) see * Note

1 tablespoon finely-chopped fresh chives

(or 1 tspn dried chives) see * Note

1 tablespoon finely-chopped fresh tarragon

(or 1 tspn dried tarragon) see * Note

cup Calvados heated

cup dry white wine plus

2 tablespoons dry white wine

1 lrg Granny Smith apple

2 tablespoons sour cream

2 tablespoons Worcestershire sauce

2 teaspoons capers

Preparation

* Note: If dried herbs are used tie these in a muslin bag

Separate frogs legs and dry thoroughly with a cloth. Lightly flour.

Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes.

Add the herbs in the pan and then pour over heated Calvados and set alight - give the pan a good shake and then add the dry white wine. Reduce the heat - cover and allow to cook gently for 4 minutes.

Cut the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes.

Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish - coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves.

This recipe yields 4 servings.