Les Cuisses des Grenouille The main and most used way to cook frog legs involves dipping the legs into flour, adding garlic and then frying them in olive oil. There is also a Parisian recipe that is commonly used and this involves cooking the legs in water, then adding lemon juice, salt and pepper to the pot. Then the legs are drained, dipped in egg and rolled in breadcrumbs. Finally like in the traditional recipe, the legs are fired to create a crispy coating. Like all french dishes, a French person will tell you to taste Cuisses des Grenouille before saying that you don't like them. The flavour is said to be a mixture of chicken and fish, an odd combination. |  |
Historians suggest that frog legs were first eaten in France during the 12th century, when the monks of the catholic church were told they were getting too fat and were banned from eating meat. They classified frogs as fish, which was not classed a meat, and so ate lots of them. The french peasants then saw the monks eating these frog legs and followed there example and starting eating frog legs. This was the origin of the national delicacy Les Cuisses des Grenouilles. Les Cuisses des Grenouilles are served all over Poitou Charentes at restaurants and B&B's. The region has its own recipe twists and in many places it is the house specialty. Frog legs have now become a symbolic part of French cuisine along with Escargot and the pastries we all know and love. Les Cuisses de Grenouille will always be a French favourite for years to come, as it has been for years passed. |  |
