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| Cuisses De Grenouilles Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 4
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Ingredients
24 small frogs' legs
1 flour for dredging
3/4 lb butter
1 tablespoon chopped garlic
2 tomatoes; chopped
2 tablespoon chopped parsley
1 plus more for garnish
1 salt and pepper to taste
1 cooking oil
Cooking 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
From the . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
fish
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