Recipe - Frogs Legs Provencale

18 Jumbo frogs legs; trimmed
Milk
Seasoned flour for dredging
Peanut Oil
3 tablespoon 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 One fourth 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 BakeryShoppe Digest by Cheryl Perkins victoria@rpmdp.com on
Feb 12, 1998