Particularly delicious with its combination of grated cheese, fruity white wine and fine herbs, this gratin should be tasted as soon as it is golden brown.
Difficulty:[usr 2]
Trim the frog legs then put them in a salad bowl, season with salt and pepper, sprinkle with milk and let them rest. Meanwhile, peel and finely chop the shallots and the garlic clove. Drain the frog legs carefully and flour them. Heat the butter in a large skillet and sauté the frog legs with the minced garlic and shallot, 7 to 8 minutes in all. You can proceed in several batches.
Drain the sautéed frog legs and spread them in a large gratin dish. Deglaze the cooking pan with the white wine and reduce over high heat for about 5 minutes. Pour this juice over the thighs, add the chopped chives and the chervil. Drizzle with lemon juice.
Mix the fresh cream, grated cheese and egg yolks in a bowl. Season with salt and pepper, mix again then pour this sauce over the thighs. Glaze on the broiler for 3 to 4 minutes and serve immediately.
Source:Cuisines Régionales de France. Savoie-Dauphiné. Editions du Fanal.
