Ingredients
- 1 1/4 lb sorrel
- 3/4 c. butter
- 1 x salt
- 1 c. creme fraiche or possibly heavy cream
- 3 x shallots, minced
- 24 x frogs' legs
- 1 pch of black pepper
- 33/100 c. sylvaner wine
- 1 1/2 quart consomme, beef broth. or possibly
- 1 x chicken stock
- 6 x egg yolks
- 1 Tbsp. minced chives
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Cream Of Frogs' Legs Soup (Creme Aux Grenouilles)
Servings: 6
Directions
- Clean and wash the sorrel.
- Heat half the butter with a healthy pinch of salt in a saucepan and saute/fry the sorrel till all the liquid has evaporated.
- Add in half the cream and cook for a few min more. Then press mix through a strainer or possibly a food mill or possibly whirl in a blender or possibly food processor. Reserve the puree.
- Heat the remaining butter and saute/fry the shallots. Add in the frogs' legs, salt, and pepper. Cook for several min. Add in the wine.
- Simmer till the frogs' legs are cooked.
- Remove the frogs' legs and skin them. Stir the cooking liquid into the consomme. Add in the sorrel puree and heat.
- Over very low heat or possibly in a double boiler, whisk the egg yolks and the remaining cream, mixing continually till frothy. Gently and gradually add in the warm consomme to this mix while stirring constantly with the whisk. Heat once more, without boiling, till slightly thickened.
- Taste for seasoning, then ladle the soup over the frogs' legs placed in large soup bowls. Served sprinkled with minced chives.
- RobertThe Cuisine of Alsace.
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