1 In a sauté pan, melt 25 g (0.9 oz) of butter then add the sliced shallots and frog legs, salt and pepper. Let sweat covered gently for 5 to 6 minutes.
2 Moisten then with white wine and stock, add a grating of nutmeg then let cook uncovered at very low heat for 20 minutes.
3 Drain the frog legs and while hot remove the flesh (it will come away on its own) and reserve it on a small plate and the strained juice separately.
4 In the same sauté pan, melt the remaining 25g (0.9 oz) of butter then add the sliced watercress, let it soften for 2 minutes then add the cooking liquid from the frog legs as well as the starch and cold milk mixture and stir immediately with a whisk to avoid lumps, bring back to a boil and blend well for 15 seconds.
5 Adjust the seasoning, then in a bowl mix the yolks and cream, stir well and dilute with a little of your soup then add it entirely while stirring.
From now on do not boil your potage again to avoid curdling the yolks.
6 In each of the 4 hot deep plates or bowls pour a quarter of the frog flesh and the watercress cream on top.
A great gustatory moment that makes us proudly assume the nickname of "frog eaters" that our friends from across the Channel readily attribute to us!
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