Ragout of Frog Legs

Last Updated on September 26, 2024

Spoiled frog legs in broth, mixed with asparagus and mushrooms. Serve as a warm appetizer or as an intermediate course.

Ingredients:

For 6 people: 36 pcs pairs of fresh frog legs 120 g cooked (canned) asparagus heads 60 g mushrooms 40 g onions 40 g of butter 1/4 l beef stock 1/4 l white wine a little thyme berry leaf pinch of mace salt

Procedure:

1. Melt butter in a pot, fry finely chopped onion, add bay leaf, thyme, pour in wine, broth, put in washed and salted frog legs and simmer them until tender (10-15 minutes)
2. Then add the asparagus, sliced and sautéed mushrooms in butter
3. Season everything with ground mace
4.

Recommendation:

– Side dish: If serving the ragout in a timbale dish, then choose bread dumplings, steamed rice or puff pastry marigolds as a side dish.