Andrew Fender

The spice goes right down into the crust, which is very nice, but the sauce is a bit understated. I might suggest upping the intensity of how much it contributes. Overall, a very good recipe, though.

While I do hate to say this, as this recipe idea did excite me, it was just so bland I couldn't eat it. Even the pickles had lost their flavor! Perhaps using something more flavorful than water could help? Or adding more spices? As it is now, I could not see myself making this again.

Excellent sauce! I used it right away and it was still a bit too thin, but letting it stand should help that. I did have to break out the Dutch oven, rather than a saucepan, though, due to just how much I was asked to put in. Goes great on pork chops, I know that much!

A delicious introduction to frog legs. The gravy is very flavorful, and pairs well with rice. Given how expensive frog legs can be (at about $11/pound), I feel like I would like to try this again with cheaper ingredients, like chicken.