Ingredients for 6 people

  •  1 glass of white or red Hypocras
  •  60 frog legs
  •  1.5 glass of dry white wine
  •  4 shallots
  •  1.5 glasses of liquid cream
  •  1 tip of tomato paste
  •  Salt, pepper, 1 tip of saffron


  • Finely chop the shallots and melt them in a little butter.
  • Moisten with white wine and Hypocras.
  • Add the cream, reduce until smooth the spoon. Add the tomato paste and saffron, a little Cayenne, salt and pepper.
  • Correct the seasoning because the sauce should be raised enough. Mix the sauce, pass it in Chinese, then reserve it on a low heat.
  • Salt and pepper frogs' legs, flour and fry them in a little butter.
  • Serve the frogs topped with the sauce with a pilaf rice.