If you can only find frozen frogs, marinate them once thawed for 15 minutes in a mixture of oil and vinegar, then pat them dry. It must be recognized that this animal is rare...
Difficulty:[usr 2]
Pour flour into a deep dish and roll the frog legs in it, tapping them to make the excess fall off.
Heat 50 g of butter in a large frying pan and brown the frogs in it, dusting them lightly with breadcrumbs and stirring them constantly for 5 to 6 minutes. Season with salt and pepper.
Butter a large gratin dish and arrange the frog legs in it. Peel and chop the shallots very finely, mix them with half the chopped chives and spread this mixture of herbs over the frogs. Finally pour the cream on top.
Put the dish in the oven at a fairly high heat and cook for about 5 minutes.
Remove the dish from the oven, add the remaining chopped chives, pepper and serve immediately.
Source:Regional Cuisines of France:Le Lyonnais
