Frogs' Legs Provevcale

Recipe Ingredients

12		Pair Large frogs' legs
		(or 24 pair small frogs' legs)
1 cup	237ml	Milk
1 cup	62g / 2.2oz	Flour - seasoned with
1 teaspoon	5ml	Salt - and
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 cups	125g / 4.4oz	Peeled tomatoes
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Salad oil
1/2 lb	227g / 8oz	Butter
1 tablespoon	15ml	Minced garlic
1/4 cup	23g / 0.8oz	Minced parsley

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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