Side Pannel
Cuisses De Grenouilles
Ingredients List
- 24 sm Frogs' legs
- Flour for dredging
- 3/4 lb Butter
- 1 tb Chopped garlic
- 2 Tomatoes; chopped
- 2 tb Chopped parsley
- Plus more for garnish
- Salt and pepper to taste
- Cooking oil
Directions
Dredge the frogs' legs in flour. Saute in oil over medium-high heat for
3-5 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
3-5 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
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