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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Kathleen MacLeod
12 pairs large frog legs, or 24 pair small frog legs
1 cup milk
1 cup flour seasoned with
1 teaspoon salt and
½ teaspoon freshly-ground black pepper
2 cups peeled tomatoes
salt, to taste
freshly-ground black pepper, to taste
½ cup salad oil
½ pound butter
1 tablespoon minced garlic
¼ cup minced parsley
Soak legs in milk for about 15 to 20 minutes. Drain but do not dry. Coat with seasoned flour. Simmer tomatoes until thickened, 20 to 30 minutes. Season to taste. Heat oil and 4 tablespoons butter; cook legs until golden on both sides, turning once. Butter a heatproof serving dish lightly and arrange the legs in it in a single layer. Spoon the tomato sauce over the centers of the legs. Pour fat from skillet and wipe it dry with a paper towel. Add remaining butter to skillet and add garlic; do not brown the garlic, but when the butter is hot and foamy pour over legs. Sprinkle with parsley upon serving.