Shared Recipes: Frogs Legs Provencal

Frogs Legs Provencal
page 51 from The Chef's Tour
This recipe is from The Chef’s Tour: A Visit into Foreign Kitchens, originally published in 1952. This cookbook was the result of my sampling various international recipes, both in my travels and at restaurants in New York City. I enjoyed discerning the ingredients of each dish through my palette, and then I would experiment in my kitchen until I arrived at my own version.
• 8 frogs legs (hind ones)
• 2 T lemon juice
• 2 cloves garlic crushed
• 5 T butter
• Salt and pepper
• 2 T white wine
• 2 T chopped chives or onions
• 1 T chopped parsley

The Chefs Tour

Published 1952

Wash frog legs, dry and dust very lightly with flour. Heat butter and add garlic. Add chopped onions or chives and frogs legs. Shake pan while browning frogs legs to prevent burning. When golden (about 5 minutes) season and pour on wine. Serve with chopped parsley.

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