12-16-2005, 05:36 AM
Yield: 6 Servings
Ingredients
18 to 24 pair Frogs' legs
Water; as needed
Vinegar; as needed
White wine; as needed
2 Garlic cloves; minced
1/2 c Flour; seasoned with
1/2 ts Salt; and
1/2 ts Freshly-ground black pepper
1/4 lb Sweet butter
1 pn Cayenne pepper
1 c Dry white wine
Instructions
Soak frogs' legs in enough marinade (1/3 water, 1/3 vinegar, and 1/3 white
wine) to cover, with 1 minced garlic clove, overnight. Dry well; dredge
with seasoned flour. Melt butter and add cayenne. When butter simmers,
add legs; cook, turning frequently, to brown. After 5 minutes, add
remaining minced garlic, After 3 minutes more, add 1 cup white wine and
cook until alcohol is boiled away, about 5 minutes.
This recipe yields 6 to 8 servings
Ingredients
18 to 24 pair Frogs' legs
Water; as needed
Vinegar; as needed
White wine; as needed
2 Garlic cloves; minced
1/2 c Flour; seasoned with
1/2 ts Salt; and
1/2 ts Freshly-ground black pepper
1/4 lb Sweet butter
1 pn Cayenne pepper
1 c Dry white wine
Instructions
Soak frogs' legs in enough marinade (1/3 water, 1/3 vinegar, and 1/3 white
wine) to cover, with 1 minced garlic clove, overnight. Dry well; dredge
with seasoned flour. Melt butter and add cayenne. When butter simmers,
add legs; cook, turning frequently, to brown. After 5 minutes, add
remaining minced garlic, After 3 minutes more, add 1 cup white wine and
cook until alcohol is boiled away, about 5 minutes.
This recipe yields 6 to 8 servings