Home › The World's Kitchen › Frogs Legs, Brodelaise

Frogs Legs, Brodelaise

Cut claws off one and a half pounds fresh frogs' legs and separate legs. Finely chop together six sound shallots, half a sound green pepper, the red part of a carrot, half bean garlic, a bay leaf and saltspoon thyme. Thoroughly heat one and a half tablespoons melted butter in sautoire, add legs and hash, season with a teaspoon salt, two saltspoons pepper, and gently cook for fifteen minutes, frequently tossing meanwhile. Pour in a half gill claret and let reduce on fire to half the quantity, then add half gill each tomato sauce and demi-glace. Mix well, let gently cook for five minutes more, transfer legs to a vegetable dish and serve.