Instructions

1. 1
   Melt the butter in a saucepan over medium heat.
2. 2
   Stir flour into melted butter. Cook for a few minutes, stirring, until the mixture loses its floury taste. Do not let the mixture brown.
3. 3
   Gradually stir the cream into the flour mixture, taking care to prevent lumps. Cook, stirring, until mixture has thickened.
4. 4
   Mix in the salt, onion, and parsley.
5. 5
   Temper the beaten egg with some of the sauce, taking care not to curdle the egg. Stir this mixture back into the sauce.
6. 6
   Remove from heat and let cool slightly.
7. 7
   Blanch frog legs in boiling water with lemon juice and salt and pepper.
8. 8
   Drain legs and pat dry.
9. 9
   Dip legs into eggs and roll in bread crumbs. Deep fry at 370°F (190°C) for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer).
10. 10
    Serve with onion cream sauce.