Recipe - Cuisses De Grenouilles

24 small Frogs' legs
Flour for dredging
Three fourths pound Butter
1 tablespoon Chopped garlic
2 Tomatoes; chopped
2 tablespoon Chopped parsley
Plus more for garnish
Salt and pepper to taste
Cooking oil

Dredge the frogs' legs in flour. Saute in oil over mediumhigh heat for
35 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, http://www.erols.com/hosey.