Rinse, wash and dry very well the frog legs thoroughly.
Prepare the frogs legs: “French” each frog leg by removing the foot and taking off the upper muscle connecting two legs to divide them. Press the meat up toward the thigh portion to bare the lower leg bone, like a lamb chop; these are called “jambonettes”.
Dust the Jambonettes frog legs and the frog calves into the flour mixture (seasoned flour). Remove all the loose flour.
In a clean skillet, melt the butter until brown or hazelnut color. Add the Jambonettes, making sure all sides are golden brown. When the Jambonettes are almost cooked (85%), add the frog calves. Taste for seasoning. All pieces should be completely even in temperature and golden brown. Remove from skillet and set aside.
Using the same skillet, add the chopped garlic and chopped parsley, sweat for 3-5 minutes.
Place in the middle of a shallow bowl, a buttered cookie cutter ring. Place your heated mashed potatoes in the ring. Place the Jambonettes and calves around the purée in a crown formation. Finish by drizzling the crackling, garlic and green butter over the frog legs.
Remove the circle and garnish with fresh chervil and beet sprouts.
ALEXIS’S TIPS
Legs should always be stored in milk overnight.
The potato mash should be seasoned perfectly and slightly, not firm.
