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Title: Frog's Legs
Categories: Game, Dairy, Vegetables
Yield: 4 Servings
1/4 c Salt
1/2 pt Buttermilk
1/2 lb Butter
2 tb Garlic; minced
8 md Pairs frog legs
1 1/2 qt Water
Wash the frog legs well and place in a large bowl filled with the
1-1/2 qt of water and 1/4 cup of salt. Allow to stand refrigerated
for approximately one hour and drain and rinse the frog legs. Cover
with the buttermilk in the same bowl and allow to stand for another
hour refrigerated.
Drain, lightly rinse and pat dry.
In a large frying pan melt the butter and add the garlic. Saute
over medium heat until the garlic is soft but not browned. Add the
frog legs and saute until cooked and lightly browned. About
10 minutes. Do not over cook.
NOTES: When cooking these for a large group like S.C.I. I will deep
fry the frog legs and then make the garlic butter sauce and add it
to them already cooked. Not as good but for a large group its
acceptable. I would use legs as large as I could find. Most are
very small. Be selective.
I also cook these in a tomato-basil sauce instead of the butter. Do
everything the same up to the cooking and then just substitute the
tomato basil sauce.
Recipe by LeRoy Trnavsky S.C.I. 1998
Posted to MasterCook Digest on Sep 8, 1998,
Recipe from:
http://www.recipelink.com
Uncle Dirty Dave's Archives
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