Frog With Riesling

Preparation:

Preparation: Fry 3 chopped shallot wedges in 2 tablespoons of butter and add 32 frog legs. Brown them and then wet them with 1 glass of Riesling wine and 4 tablespoons of chicken broth. Season with salt and pepper and cook for 10 minutes. Transfer the frogs onto a hot plate and pour 2 tablespoons of butter, 1 tablespoon of flour and 1 tablespoon of cream into the cooking liquid. Reduce the sauce and pour it over the frog legs. Sprinkle with chopped parsley and serve.