Cuisses de grenouilles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | smalls | Frogs' legs |
| Flour for dredging | ||
| ¾ | pounds | Butter |
| 1 | tablespoon | Chopped garlic |
| 2 | Tomatoes; chopped | |
| 2 | tablespoons | Chopped parsley |
| Plus more for garnish | ||
| Salt and pepper to taste | ||
| Cooking oil | ||
Directions
Dredge the frogs' legs in flour. Saute in oil over medium-high heat for 3-5 min. or until cooked. Set on a serving platter; keep warm. melt the butter in a saute pan. Add the garlic and saute until tender. Tomatoes, 2 tbs. parsley, salt, and pepper and simmer 1 min. pour the sauce over the frog legs. Garnish with chopped parsley.
THE CHAPARRAL
LINCOLN DRIVE, PHOENIX
CHATEAU TALBOT/MOULIN A VENT
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .