lemon juice, parsley, chives, and
pepper. Keep them warm over a
low flame. Now brown the
remaining butter until it is the
colour of a hazel nut (beurre
noisette). Add the garlic to the
butter and quickly pour it over the
frogs’ legs. Serve garnished with
lemon slices.
BOUDIN PURÉE DE POIS
Take 1½ lb of boudin (blood
sausage, which in the south of
France is always highly seasoned
with onions), prick the skin, cut in
several pieces and grill them.
For the purée cook ½ lb of dried