Recipe Categories
Seafood
Meat 
Frog Legs

Lynn's Fried Legs Peppercorn Green Sauce

8 x frog leg
    flour, for dredging
    salt
    freshly cracked black pepper
3 tbl clarified butter
    Green Peppercorn Sauce
2 tbl butter
2 x sliced shallot
1 clv garlic
1 tsp green peppercorns
1/3 cup vermouth
1/2 cup cream
    salt
    freshly cracked black pepper
    fresh tarragon, chopped

 Method :
Dredge the legs in flour and dust off excess.
Heat clarified butter in a large skillet.
Pan fry legs 2 to 3 minutes per side until golden and crisp.
Remove legs and set aside until sauce is ready.
Green Peppercorn Sauce:
In a small saucepan over high heat saute shallots in butter for 3 minutes or until soft.
Reduce heat to medium.
Add garlic, peppercorns, vermouth and cream. Simmer for 5 to 8 minutes until reduced by half.
Season with salt and pepper.
Add the frogs' legs to the sauce and simmer for 3 to 4 minutes.
Let frogs' legs absorb the sauce. Sprinkle with tarragon and serve warm.