48 frogs’ legs
4 heads garlic, stems removed 125ml milk
A Burgundian dish traditionally cooked with plenty of butter and garlic, this version dispenses with butter as a main ingredient. The result is surprising both in taste and in lightness.
Wash the parsley and remove all the stems, even the small ones. Cook the heads in boiling, salted water for 3 or 4 minutes. Rinse them in a cold water, then purée in a food processor and set aside.
Break the heads of garlic to separate the cloves but keep the whole intact. Drop them into boiling, salted water for 2 minutes, then drain and peel. Change the water and return the garlic to the fresh water and boil again for 7 to 8 minutes. Take the garlic out, and change the water again: the aim is to remove the strength but preserve the taste of the garlic. Repeat this operation 5 or 6 times, then blend the garlic in the processor. Gently heat the purée with the milk and season with salt and pepper, then set aside.
Heat 200ml of water in a saucepan and blend in the purée of parsley to obtain a coulis. Heat and season to taste.
Season the frogs’ legs with salt and pepper and cook in very hot olive oil with plenty of butter until golden; 2 to 3 minutes depending on size.