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Ingredients

• 4 x pairs frogs legs
•     All-purpose flour as needed
•     Clarified butter as needed
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 x garlic cloves finely smashed
• 2 Tbsp. roughly-minced fresh parsley
• 1 Tbsp. finely-minced fresh basil
•     (or possibly 1 tspn dry basil) see * Note
• 1 Tbsp. finely-minced fresh chives
•     (or possibly 1 tspn dry chives) see * Note
• 1 Tbsp. finely-minced fresh tarragon
•     (or possibly 1 tspn dry tarragon) see * Note
• 1/4 c. Calvados heated
• 1/4 c. dry white wine plus
• 2 Tbsp. dry white wine
• 1 lrg Granny Smith apple
• 2 Tbsp. lowfat sour cream
• 2 Tbsp. Worcestershire sauce
• 2 tsp capers

Description

* Note: If Dry Herbs Are Used Tie These In A Muslin Bag Separate Frogs Legs And Dry Thoroughly With A Cloth. Lightly Flour. Place Some Clarified Butter In A Frying Pan On The Heat…

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