Cuisses de Grenouille

My father and his beer buddies used to capture live frogs to bring home for frogs’ legs parties.  Sometimes these were served with rabbit stew and cornbread.  The frog legs were such a treat for the children of the family.  I can’t say we watched the butchering and prep but we were there when the legs came out of the skillet.  Delicious.  Like chicken 🙂

I know that many of you are going  “eww gross”, that’s why I wrote the title in French, to make you look 😀  Frogs’ legs are found on the menu in many upscale restaurants in France, though the legs are somewhat smaller, maybe delicate, but just as delicious.  They are served deep fried or sauteed in butter with garlic and herbs.

I found these big boys at The Butcher Shoppe in Pocono Lake.  This post is dedicated to Bob Lynch.

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Appetizer, Cooking, Food and Wine, French, Main dishes and tagged , , , , , , , . Bookmark the permalink.

8 Responses to Cuisses de Grenouille

  1. Mad Dog says:

    Ha ha – not me, I love frog’s legs and can eat loads of them, especially with allioli.

  2. jmcheney says:

    My Daddy “gigged” frogs in the Ky. & Mississippi farm ponds of his boyhood & said his family relished them for dinner. I have relished them too in France, Florida & New Orleans. I haven’t seen any in groceries or menus around here in Western NC. I could certainly relish a delicious batch for lunch right this minute, but I would never want to see the poor creatures prepped, so I am a big fat hypocrite I reckon.

  3. Michelle says:

    I have yet to try this in over 4 decades but I am willing to try anything

  4. Stella says:

    I love frog legs! I haven’t eaten any in ages!

  5. Jana says:

    I’ve never tried it but this looks more appetising than it sounds, haha!

  6. Amanda says:

    I love frog legs. I get them maybe once a year at a really upscale restaurant, which makes them an extra special treat! I’ve never seen them as big as the ones you found though! Yum!

  7. Conor Bofin says:

    I have cooked them a couple of times here. They were a poor enough quality product of Vietnamese origin. I have had them in France, with allioli as MD mentions. They were delightful. Though, they really do fit the “tastes like chicken” reputation.

  8. chefkreso says:

    Looks so delicious, I’ve tried them in a restaurant, but never made them myself, have too look them up in local stores or butchers!

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