Frog legs
are one of the better-known delicacies of French and Cantonese cuisine.
They are also eaten in other regions, such as Thailand, Vietnam,
Indonesia, the region of Alentejo in Portugal, Spain, Slovenia,
northwest Greece, and Northern Italy, as well as the Southern regions of
the United States. Currently the world's largest exporter of frogs is
Indonesia, also a large consumer. In regions such as Brazil, Mexico and
the Caribbean many frogs are still caught wild. A type of frog called
the edible frog is most often used for this dish. Frog legs are rich in
protein, omega-3 fatty acids, vitamin A and potassium. They are often
said to taste like chicken
because of their mild flavor, with a texture most similar to chicken
wings. The taste and texture of frog meat approximately between chicken
and fish. Frogs are raised commercially in certain countries, e.g.
Vietnam. Frog muscle does not resolve rigor mortis as quickly as
warm-blooded muscle (chicken, for example), so heat from cooking can
cause
fresh frog legs to twitch.
Ingredients
1/3 lb. mushrooms
1 + 2 tablespoons butter
12 frogs’ legs
½ lb. crab meat
½ cup sherry
1 tablespoon cornstarch
1 tablespoon cold water
1 1/3 cup scalded cream
1 egg yolk
1 + 2 tablespoons butter
12 frogs’ legs
½ lb. crab meat
½ cup sherry
1 tablespoon cornstarch
1 tablespoon cold water
1 1/3 cup scalded cream
1 egg yolk
1.Wash the mushrooms and cut off the caps. Reserve the stems for another dish. Cut the caps into strips about ¼ in.
2.Heat 1 tablespoon of butter in a skillet over medium high
heat. Once the butter is melted, add the mushrooms and sauté for 3
minutes.
3.Fill a pan with hot water and place over high heat. Put a
steamer over the top of the pot. Add the frog legs when the water begins
boiling. Cover and cook until tender. Remove from the streamer and
place on a baking dish.
4.Melt 2 tablespoons of butter.
5.Add the crab meat to the frog legs and pour the melted
butter over the top of both. Pour sherry over the whole. Cover tightly
with foil and allow to infuse for half an hour. Preheat the oven to 350
degrees F.
6.Place in the oven and bake for 5 minutes. Remove about half
the liquid, and sprinkle the mushrooms over the frog legs. Place in a
warming drawer.
7. In a saucepan, mix together the cornstarch and water. Add
this mixture to the scalded cream, little by little until well blended.
Cook for 20 minutes, stirring constantly until thickened. Blend in the
egg yolk. Serve this sauce over the frog legs.
