- 200 g of milk
- 100 g of garlic
- 100 g of liquid crème fraîche
- A 250 g Époisses
- Honey vinegar
- 8 deboned frog legs
- Salt, ground pepper.
Blanch the 100 g garlic and cook it in the milk for 10 minutes. Mix it. Boil the crème and then melt the Époisses in it. Blend the two sauces. Add 2 tablespoons of honey vinegar, 1/2 teaspoon of minced garlic and season it according to your taste.
Upon serving, grill the deboned frog legs in very hot olive oil and stir until completely cooked. Add the sauce, stir and add a little finely chopped chives.
Serve in a hot puff pastry.
To be accompanied by a glass of Chablis.