青蛙的腿用大蒜和欧芹

夏天一个家庭传统和仪式给我抓grenouilles,或者青蛙,消遣我喜欢与我的兄弟每年夏天我们的青春。我们使用捕捉小龙虾以及青蛙在我们家附近的池塘和小溪Bourg-en-Bresse或Neyron附近。捕捉小龙虾,我们绑在一起的木头,创建一个包两到三英尺左右,近小溪的宽度。我们会把肉和鱼,eggshells-anything edible-into木头,让它有一天左右,然后把整个木包水和把它在草地上的银行。当我们打开它,传播它,我们会找到一个爬过的十几个小龙虾木头块检索可食用的比特和住在那里。我妈妈会做这些很美味和高度的蔬菜的股票,我们会吃它们融化的黄油和蛋黄酱和面包。抓青蛙的奖。经典的捕捉方式是用绳子绑在木杆。在字符串的结束,我们附加一小块红布。青蛙爱红色,将夹嘴。 Then, with a flick of the wrist, we tried to make the frog jump out of the pond, or botasse, which had edges lined with water lilies and long reeds, perfect as a hiding place for frogs. We would get a few frogs this way, but eventually we devised a better method that we still use. We go out at night with a flashlight and a little net, and shine the light at the frog, getting as close to it as we can. Somewhat hypnotized by the light, the frog doesn’t move. We clamp the net down over it, and then carefully remove it from the net. When Claudine was very young and spent summers in France with her cousins, she learned to love the plump, juicy, and tender frog legs that she called “les petites cuisses,” or “tiny legs.” She requested them each time we went to a small bistro or country inn in the Lyon area. I have many frogs in my pond, but I have to fight the rest of nature to get them. Whether it is an egret, a heron, a hawk, or a raccoon, something seems to consume a great many of our frogs. Even though we have thousands of tadpoles in our little pond each spring, the frog population declines through the summer because of competition with nature. Yet we still get enough frogs once or twice a year to keep the tradition alive. I do not enjoy killing animals, but I know how to kill a frog well and fast. Grab it by its back legs and bang its head a couple of times on a nearby rock. This kills the frog instantly. If you don’t plan to catch your own frogs for this dish, you can find fresh or frozen frog legs at many fish markets and specialty stores, and they can also be purchased from online sources. Note that the yield for this recipe is for only one portion, which is often the case when I go hunting for frogs, as I usually end up with enough for one or two servings at most. Yet, if buying frogs for this dish, you can always extend the recipe to serve as many guests as you like. Frogs are not served at a formal dinner; they are the ultimate finger food and a treat at home in summer or in the little bistros of the Lyon area, where grenouilles persillade is always featured on summer menus. There are many ways to prepare frog legs. Sometimes they are sautéed and garnished with stewed tomatoes, and in Bourg-en-Bresse they are poached in white wine and shallots and finished with tarragon and cream. Yet the classic way to serve frog legs is with a persillade, a combination of parsley and garlic. To dress a frog, cut the skin down the back, and insert a finger of each hand under the skin. Pull in opposite directions until the skin slides off. Remove the guts, and using scissors, cut off the head and the feet. Discard the skin, head, and feet. Wash the legs well under cold water, and dry with paper towels.

烹饪方法煎

成本温和的

总时间在15分钟

场合休闲宴会、家庭聚会

食谱当然主菜

饮食的考虑无蛋,低碳水化合物,大豆免费,树坚果免费

餐晚餐

情绪喜欢冒险的

味道和质地黄油,脆,有大蒜味的,长满草的光