Frog Legs Provencale White House Recipes

FROGS LEGS OF PROVENCALE: GRENOUILLE A LA PROVENCALE

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

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

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.

FROG LEGS PROVENCALE: WHITE HOUSE

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.