Recipe: Potage de grenouilles

1 In a sauté pan, melt 0.9 oz (25 g) 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 0.9 oz (25g) 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!