Frogs legs provencale

Yield: 1 Servings

Measure Ingredient
18 \N Jumbo frogs legs; trimmed
\N \N Milk
\N \N Seasoned flour for dredging
\N \N Peanut Oil
3 tablespoons Butter
1 \N Garlic clove; finely chopped
\N \N Lemon juice to taste
\N \N 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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