Frog Leg Bisque
Frog Recipe
1Setup & Prepare
Cultural Context
This elegant preparation elevates frog legs to fine dining status through classical French bisque techniques. The dish represents the sophisticated side of amphibian cookery, where European culinary traditions are applied to create luxurious soups that showcase the ingredient's potential for haute cuisine.
2Ingredients
Shopping List
3Cooking Instructions
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Stock Foundation: Simmer frog legs with aromatics.
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Tomato Addition: Add tomatoes and tarragon.
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Cognac Flambé: Add cognac and carefully flambé.
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Stock Building: Add stock and simmer for 15-20 minutes.
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Straining: Strain the broth carefully.
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Meat Extraction: Remove meat from the legs.
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Cream Integration: Add cream to the strained broth.
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Thickening: Reduce until slightly thickened, about 8-10 minutes.
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Final Seasoning: Season and return the frog legs.
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Service: Serve in warm bowls with crusty bread.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Building the stock from bones creates essential depth of flavor
- Don't let cream boil or it may curdle
- Strain carefully for smooth, elegant texture
Wine Pairing
A rich white Burgundy or aged Champagne provides the elegance and complexity to match this sophisticated preparation.
Nutrition Facts
Per serving: 325 calories, 22g protein, 24g fat, 8g carbohydrates. Elegant French technique with refined flavors.
