Frog Legs à la Parisienne

Ingredients:

6 large frog legs
boiling water
juice of 1/2 Lemon
salt and pepper (lightly)
2 eggs, well beaten
fine dry bread crumbs
fat, for deep frying
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cup light cream
1/2 teaspoon salt
2 tablespoons minced onion
1 tablespoon minced parsley
1 egg, well beaten

Procedure:

Blanche frog legs in boiling water with lemon juice and salt and pepper. Drain legs and pat dry. Dip legs into eggs and roll in bread crumbs. Deep fry at 370° F for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer). Serve with onion sauce.