Frog and Herb Stew (Serving 4 People)
2002 Locke-Ober Spring menu. Frogs are best fresh. At Amelios' in 1990, my good customer Mr. Putney loved to be surprised. That night, I had plan frogs for his dinner. We bought live frogs from China town. I cooked all but one. Just before his course got served, I had a live frog put under a lid and brought to the table. The waiter lifted the lid "Fresh Frog Sautéed Mr. Putney"..and the frog jumped on the gentleman's lap. Can food be any fresher?
Tools: -8"sauce pan -3" paring knife -10"chef knife -Strainer -
Ingredients:- to convert -1 lbs. frog's legs (fresh preferably) -1/4 peeled and finely chopped onion -1 T. peeled and chopped garlic -1/2 T. chopped parsley -1 tsp. thyme -2 oz chopped tomatoes (concassées) -4 oz Chablis wine -1/2 T. ap flour -Salt and cayenne pepper -1/2 cup olive oil -
Steps: 1) Debone the frogs. Reserve the meat. Boil the bones with two cups of water for 15 minutes and strain 2) Dry the frog meat between paper towels and sauté with olive oil, in a sauce pan, until light brown. 3) Reserve the frog meat and sauté the onion and garlic in the same pan 3) Put the frog back into the pan with the onions and add the flour. Add the tomato, the white wine and the frog stock. 4) Cook for 5 minutes, add the chopped parsley and thyme. Adjust the seasoning with the salt and cayenne. 5) Serve this frog stew with Garlic Soufflés or in a Vol au Vent pastry shell.
Chemistry: (to be developed)
Wine recommendation: (to be found)