Frogs' Leg Sauté
Frogs'
Legs
(Ready to cook frog's legs, either fresh or frozen are available
in
most places. They come in a variety of sizes, but the small ones
are
preferred by lovers of frogs' legs. Count on about 6 small legs
per serving.)
Milk
Flour
Butter
Olive oil
Salt and pepper to taste
Lemon wedges
Soak frogs' legs in milk to cover for about 1 hour. Dry well on
absorbent paper; then roll in flour. Melt enough butter mixed
with oil, to cover bottom of skillet. Saute frogs' legs very quickly
until lightly browned on one side. Turn carefully with spatula;
saute until browned on other side. Season with salt and pepper.
Serve with lemon wedges.
Frogs Legs Provencale (variation)
Cook frogs legs, as in preceding recipe; keep warm. For each serving,
put two tablespoons butter; one clove garlic, minced; and one tablespoon
chopped parsley in a pan. Swirl pan over heat, until butter foams.
Pour over frogs legs.