Prep 20 mins
Cook 10 mins
Grenouilles Sautees Provencale, in 'The Country Cooking of France' by Anne Willan
- 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
- 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.