County frog soufflé

Recipe: Frog soufflé with Comté

Soufflé frog legs recipe. This frog legs recipe is baked, you can prepare it before. An easy and quick frog recipe to make, for a very original starter, the most difficult will be to debon the thighs. Creamy frog leg recipe, to change your habits, you will have a soufflé to enjoy very hot. A recipe from Franche-Comté with its traditional Comté, frogs abound in our ponds. A recipe with county. A spring county recipe, you can use frozen frogs, if you can’t have fresh ones.

Recipe ingredients

  • Soufflé frog legs recipe for 4 people:
  • 2 dozen frogs
  • 2 eggs
  • 2 shallots
  • 20 cl of fluid cream
  • 1 tablespoon of flour
  • 40 g of Comté
  • 1 egg
  • 30g butter
  • 1 tablespoon of olive oil
  • Salt and pepper

Instructions

  1. Wipe the frogs with food paper, bone them.
  2. Sear the shallots in a pan with the butter and oil;
  3. Add the frog legs, salt and pepper.
  4. Butter your gratin dishes.
  5. In the bowl of the mixer, emulsify the cream with the egg and the frogs.
  6. Add the flour, adjust the seasoning and mix again.
  7. Garnish your ramekins.
  8. Place a strip of Comté cheese on each ramekin.
  9. Bake for 35 minutes in a hot oven at 200 °.
  10. Serve at the end of cooking, be quick: your soufflé should not come down.

Preparation time: 20 minutes
Cooking time: 35 minutes
Number of people: 4
4 star rating: 1 review (s

What wine to drink with Soufflé Frog Legs

My favorite wine for this recipe: Alsace riesling, Grape variety: riesling

Temperature: between 8 ° and 9 °

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