1. Do one batch at a time. Cook both batches prior to the meal. Serve 1/2 at a time while keeping the second batch warm. 2. Dry frog legs and lightly flour. 3. Pour brandy into a sauce pan and warm on low. 4. Gently fry frog legs in clarified butter. 5. Add the garlic and continue to saute, turn after two minutes. 6. Add herbs. Remove from heat and add the warmed brandy. Return to heat to ignight. 7. Shake pan to mix, then add white wine. 8. Reduce the heat, cover and cook for another 4 minutes. 9. Season with salt and pepper. Add sour cream, Worcestershire sauce, capers, and another splash of white wine. 10. Serve in first batch shallow soup bowl with plenty of sauce. No eating utensils, but plenty of napkins and individual bowls of warm water with a slice of lemon in each for dipping fingers inches Have plenty of warm french bread for dipping, and wine for sipping. 11. Serve second batch, and keep the bread and wine flowing. ---------------------------------------------------------------------------
Nutrition
Ingredients
