The only edible part of a frog is the white, slightly sweet flesh from the legs. Frog's legs are a delicacy that have been long been associated with the French, although they did enjoy a brief popularity in Britain in the 1890's when Escoffier created a dish for the Prince of Wales by poaching them in white wine, serving them cold in aspic - calling them 'nymphs'. They are also enjoyed in China, where they are served at banquets and known as 'field chickens'.
The light, easily digestible meat is somewhat similar in flavour to chicken and is excellent when dusted with seasoned flour, sautéed in butter, and served with a squeeze of lemon juice and a sprinkling of parsley. Alternatively, they may be cooked à la provençale, with garlic and tomato, or poached in a little white wine and served with a creamy sauce. In the States, large legs are often southern-fried, in the same way as chicken.
Favourites (IE)
Print This
Email This
