Grenouilles aux Persil

A delicious dish of crisp fried frogs’ legs coated with parsley and garlic butter sauce, Grenouilles aux Persil (greh- noo-wee oh pair-seel) can be served as a first course to a lunch or dinner party, or as a light lunch.


3 oz. seasoned flour, made from

3 oz. flour, teaspoon salt and

½ teaspoon black pepper 1 egg, beaten with 2 tablespoons milk

24 frogs’ legs, skinned, trimmed, soaked in cold water for

6 hours and drained

4 tablespoons vegetable oil

4 oz. butter, cut into small pieces

1 garlic clove, crushed

4 tablespoons very finely chopped fresh parsley

2 lemons, cut into wedges

Place the seasoned flour on a large plate and the egg mixture in another.

Dip the frogs’ legs first in the egg mix-ture and then in the flour, coating them thoroughly on all sides. Shake off any excess flour. Set the frogs’ legs aside and discard any leftover seasoned flour and egg mixture.

In a large frying-pan, heat the oil over moderate heat. When it is hot, add the frogs’ legs, a few at a time, and fry them, stirring and turning occasionally, for 8 to 10 minutes, or until they are well browned.

Remove the frogs’ legs from the pan and drain them well on kitchen paper towels. Transfer the frogs’ legs to a heated serving dish and keep them hot while you fry the remaining frogs’ legs in the same way, adding more oil to the pan if necessary.

When all the frogs’ legs have been fried, pile them up decoratively on the dish and keep them hot while you make the sauce.

In a small saucepan, melt the butter with the garlic and parsley over low heat. Cook, stirring, for 2 to 3 minutes, or until the butter sauce is smooth.

Remove the pan from the heat and pour the sauce over the frogs’ legs. Surround with the lemon wedges and serve.