Cream Sauced Frog Legs
|Frog legs||1 Pound (Fresh Or Frozen)|
|All purpose flour||3 Tablespoon|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Cooking oil||1 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Light cream||3⁄4 Cup (12 tbs)|
|Snipped parsley||1 Tablespoon|
Thaw frog legs, if frozen.
Separate into individual legs.
Preheat Meal Browner browning dish at HIGH for 6 minutes.
Meanwhile, in paper or plastic bag, combine flour, salt, tarragon, and pepper; shake frog legs in flour mixture, a few at a time, to coat thoroughly.
Reserve 2 teaspoons flour mixture.
Pour cooking oil into browning dish.
Cook frog legs, covered, in browning dish at HIGH for 4 minutes.
Turn and cook, covered, at HIGH for 3 minutes or till tender.
Remove to serving platter; keep warm.
Drain pan juices into 2-cup glass measure.
Cook onion in pan drippings at HIGH for 1 minute.
Blend in reserved flour mixture.
Stir in light cream.
Cook at HIGH for 2 1/2 to 3 minutes or till thickened and bubbly, stirring after each minute.
Spoon cream sauce over frog legs.
Garnish with snipped parsley.