How to make
Wash the frog legs, remove the bottom part and cover them in the marinade of 1 1/3 tbsp (20 ml) of cognac, 2/5 cup (100 ml) of orange juice, 1 pinch of salt and 1 1/3 tbsp (20 ml) of olive oil.
Leave them in a cool place for 30 minutes. One egg is mixed with nutmeg, the remaining salt and white pepper. Dip each leg in this mixture, then roll them in almonds and fry them in the remaining olive oil until they aquire a golden color. After that the legs are baked for 5 minutes at 390°F (200 degrees).
Prepare a sauce from the remaining orange juice, the remaining cognac, one egg yolk and cream. Mix everything and boil it in a water bath until it slightly thickens.
The frog legs are served with sauce and sprinkled with chopped parsley.
