FROGS’ LEGS WITH TOMATOES AND GARLIC
Grenouilles a la Provencale (greh-noo-wee ah lah proh-vahn-sahl) is one of the classic French ways of preparing frogs’ legs. This delicate dish is not very filling, as there is very little meat on the legs, so it should be served as a first course.3 oz. flour
24 frogs’ legs, skinned, trimmed, soaked in cold water for
6 hours and drained
1 oz. butter
1 tablespoon vegetable oil
14 oz. canned peeled tomatoes
2 garlic cloves, crushed
½ teaspoon salt
1 teaspoon black pepper
1 tablespoon finely chopped fresh parsley
Place the flour on a large plate. Dip each frog leg in the flour, coating it thoroughly on all sides and shaking off any excess. Discard any leftover flour and set the frogs’ legs aside.
In a large heavy frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add half the frogs’ legs and fry them, stirring and turning occasionally, for 8 to 10 minutes, or until the frogs’ legs are well browned.
Remove the frogs’ legs from the pan and set them aside while you fry the remaining frogs’ legs in the same way.
Return the fried legs to the pan. Stir in the tomatoes, with the can juices, the garlic, salt and pepper. Reduce the heat to moderately low, cover the pan and simmer for 15 minutes.
Remove the pan from the heat. Turn the mixture into a heated serving dish. Sprinkle on the parsley and serve.