Frogs legs provencale
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 18 | Jumbo frogs legs; trimmed | |
| Milk | ||
| Seasoned flour for dredging | ||
| Peanut Oil | ||
| 3 | tablespoons | Butter |
| 1 | Garlic clove; finely chopped | |
| Lemon juice to taste | ||
| Finely chopped parsley | ||
1. Soak the frogs legs in water to cover for 2 hours. Drain and dry well.
Dip the frogs legs in milk, then dredge in seasoned flour.
2. Add peanut oil to a skillet to the depth of ¼ inch. When its hot, cook the frogs legs on all sides, 6 to 8 minutes.
3. Transfer the frogs legs to a hot platter and pour off and discard the oil from the skillet. Add the butter to the skillet and cook to a brown.
Add the garlic, the pour the butter over the frogs legs. Sprinkle with lemon juice and chopped parsley and serve immediately.
Posted to Bakery-Shoppe Digest by Cheryl Perkins <victoria@...> on Feb 12, 1998
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