White Wine Frogs

Preparation:

Preparation: Pour the wine, the sliced onion, the chopped parsley, salt and pepper into a saucepan. Bring to a boil. Add the thighs and cook over medium heat for 10 minutes. Remove the frogs from the container and reduce the liquid to one third. In a saucepan, melt a knob of butter and mix in a teaspoon of flour, mix and then add it to the cooking liquid of the frogs. Go to the windmill. Put the sauce back on the heat and, when it comes to a boil, put the legs back in and cook for 5 minutes. Withdraw the container on the corner of the stove, pour the yolk worked with the lemon juice, mix.