Ingredients for 6 people

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


Finely chop the shallots, then melt them in a little butter.
Wet them with the white wine and the Hypocras.
Add the cream cool, let reduce until the spoon is smooth. Add the tomato puree and saffron, a little cayenne, salt, pepper.
Adjust the seasoning as the sauce should be quite spicy. Blend the sauce, sieve it, then set it aside over low heat. Salt and pepper the frog legs, flour them and brown them in a pan in a little butter. Serve the frogs topped with the sauce with rice pilaf.