New Orleans Frogs' Legs

Recipe Ingredients

18		To 24 pair Frogs' legs
		Water - as needed
		Vinegar - as needed
		White wine - as needed
2		Garlic cloves - minced
1/2 cup	31g / 1.1oz	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 lb	113g / 4oz	Sweet butter
1		Cayenne pepper
1 cup	237ml	Dry white wine

Recipe Instructions

Soak frogs' legs in enough marinade (1/3 water, 1/3 vinegar, and 1/3 white wine) to cover, with 1 minced garlic clove, overnight. Dry well; dredge with seasoned flour. Melt butter and add cayenne. When butter simmers, add legs; cook, turning frequently, to brown. After 5 minutes, add remaining minced garlic, After 3 minutes more, add 1 cup white wine and cook until alcohol is boiled away, about 5 minutes.

This recipe yields 6 to 8 servings.

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

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