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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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An original recipe taken from the Paul Martin cookbook and translated into English by me. Ingredients:
16 large frog's legs or 32 small frog's legs |
all-purpose flour |
2 tablespoons butter |
2 teaspoons corn oil |
4 teaspoons garlic butter |
salt |
pepper |
1 lemon, juice of |
flat leaf parsley |
lemon slice (to garnish dish) |
Directions:
1. Clean legs under cold water and dry them.
2. With a small knife, make an incision between and bone of lower part of one leg and insert through the other (criss-cross).
3. Preheat oven to 400°F.
4. Salt and pepper each leg and cover them with flour.
5. In a saucepan add the butter and brown them 4 minutes each side.
6. In a small pot add the garlic butter, parsley, and lemon juice; simmer a few minutes.
7. Put the legs in an oven proof-baking dish; pour over the garlic sauce and bake for about 30 to 35 minutes.
8. Serve on preheated plates. Bon appetit.
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