👨🍳 Method
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1
Separate each pair of frog legs into two individual legs.
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2
Melt half the butter in a pan and gently sauté the frog legs until lightly browned on all sides.
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3
After 5 minutes, season with salt and pepper.
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4
Add the pressed garlic, chopped parsley, and very finely minced onion to the pan.
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5
Continue cooking briefly, then deglaze with cognac and let simmer for 10 minutes.
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6
Meanwhile, cut the bread into cubes without crust and toast them golden brown in the remaining butter.
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7
Remove the frog legs from the pan and keep them warm.
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8
Return the sauce to the heat.
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9
Add the cream and let reduce for a few minutes until sauce consistency is reached.
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10
Arrange the frog legs on a warmed plate, pour sauce over them, and garnish with chopped parsley.
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11
Serve with the toasted bread cubes.
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