My son recently procured a quantity of frogs legs. He's very keen to prepare a nice dinner for he and his girlfriend, despite her objections and "ick" comments.
I had a recipe (oddly enough from The Playboy Gourmet) for a very light, delicate cream sauce to serve with frogs legs, but sometime during the past 25 years, it's been misplaced or lost.
Might someone on this forum have such a recipe they would be willing to share. Frogs legs are a delicate meat, easily overpowered, so it must be a light, clarified butter-type sauce.
If I might be so bold, these legs don't have a long shelf life, so time is of the essence.
Thanks in advance for anything you might offer.
Save the livers,