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Seafood
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Frog Legs

James's Frog Leg & Sweetbreads

10 x pair medium-sized Frogs' legs
    Salt to taste
    Flour as needed
3 tbl Butter
4 x Mushrooms sliced
1/4 lb Sweetbreads blanched, diced
1/2 cup White wine
1/4 cup Bouillon
    Freshly-ground black pepper to taste
3 x Egg yolks lightly beaten
    Lemon slices for serving

 Method :
Wash, drain, and dry the legs, and sprinkle with salt 1 hour before cooking. Roll in flour and fry in half of the butter until light golden. Arrange in a close-fitting pan; add mushrooms, sweetbreads, remaining butter, wine, and bouillon. Season, cover, and simmer for 30 minutes. Remove legs and keep warm. Combine a bit of the sauce with egg yolks, then return yolks to sauce to thicken. Serve with lemon slices.
This recipe yields 4 to 5 servings.