Frog Legs Provencale White House Recipes

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FROGS LEGS OF PROVENCALE: GRENOUILLE A LA PROVENCALE



Frogs Legs of Provencale: Grenouille a la Provencale image

Provided by Food Network

Time 13m

Yield 1 serving

Number Of Ingredients 6

1/2 pound frog legs
Salt and ground white pepper
All-purpose flour
1/4 pound unsalted butter
1 clove garlic, minced
1 tablespoon chopped flat-leaf parsley

Steps:

  • Season frog legs with salt and white pepper. Dust frog legs with flour. Heat a large saute pan with butter over medium heat, add frog legs. Saute until golden brown, approximately 3 to 4 minutes. Turn over and brown other side, approximately 3 to 4 minutes. Add garlic and parsley and cook for an additional 30 seconds. Serve immediately.

SIMPLE SAUTEED FROG'S LEGS



Simple Sauteed Frog's Legs image

When I was a kid my grandmother used to fix frog legs this way and I still fix them like this now. Nothing fancy, just simple old fashion cooking.

Provided by Chuck in Killbuck

Categories     Wild Game

Time 1h20m

Yield 1 batch

Number Of Ingredients 6

frog's leg (large or small)
milk (as needed)
salt
pepper
flour (as needed)
5 -6 tablespoons butter

Steps:

  • Soak frog legs in milk for 1 hour, turning every 15 minutes.
  • Remove from milk and salt and pepper them lightly, and coat them in flour.
  • In a skillet bring the butter to a sizzle and add frog legs.
  • Sauté legs uncovered until they're golden brown on both sides (turning as needed).

SAUTEED FROG'S LEGS WITH GARLIC AND SHALLOTS



Sauteed Frog's Legs With Garlic and Shallots image

Make and share this Sauteed Frog's Legs With Garlic and Shallots recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

24 pairs frog's legs (about 12 ounces)
1/4 cup flour, seasoned with salt and pepper
6 tablespoons butter
4 shallots, finely chopped
3 garlic cloves, finely chopped
6 tablespoons chopped fresh parsley

Steps:

  • If necessary, prepare the frog's legs by trimming the spines and tips of the feet; wash and dry them.
  • Roll the legs in the seasoned flour and shake off the excess.
  • Melt half of the butter in a large skillet over high heat (the frog legs will brown better if they are not crowded).
  • When the butter stops sputtering, add half of the legs and saute until browned, 1-2 minutes.
  • Turn and brown on the other side; the butter should be quite brown to add flavor.
  • Remove the legs to a warmed plate, wipe out the skillet and saute the remaining legs with butter in the same way.
  • Remove the legs to the plate with the first batch.
  • Return the pan to the heat, add in the shallots, garlic, and parsley; saute, stirring, for 30 seconds until fragrant.
  • Replace the frog legs and toss together over medium heat for another 30 seconds until very hot.
  • The shallots should be slightly crunchy, in contrast to the tender frog legs.

Nutrition Facts : Calories 201, Fat 17.4, SaturatedFat 11, Cholesterol 45.8, Sodium 128.8, Carbohydrate 10.4, Fiber 0.5, Sugar 0.1, Protein 1.8

FROG LEGS PROVENCALE: WHITE HOUSE



Frog Legs Provencale: White House image

Number Of Ingredients 9

3 pounds frog leg
1 cup butter
3 tomatoes, peeled and chopped
1 cup sliced mushrooms
1/4 cup chopped parsley
2 cloves garlic, minced
1 cup heavy cream
1 cup flour
1 cup olive oil

Steps:

  • Make tomato sauce: melt butter in skillet, add tomatoes, mushrooms, parsley and garlic and simmer for 10 minutes. Dip frog legs in cream, then flour. Sauté in oil in another skillet for 10 minutes or until brown. Serve with sauce. Author's note: Be sure sauce Provencal is spooned on bottom of plate with frogs legs arranged on top. Lightly sprinkle some finely chopped parsley over dish for presentation.

Nutrition Facts : Nutritional Facts Serves

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