Ingredients
| Amount | Ingredient |
|---|---|
| 6 to 8 pairs frog legs, skinned | |
| Milk | |
| Salt and pepper | |
| Flour | |
| 4 tablespoon | margarine or butter |
| 1 tablespoon | chopped parsley |
| ½ cup | white table wine or chicken broth |
| Juice from whole lemon | |
| 2 | shallots, chopped |
How to Prepare
Cut skinned frog legs in half. Soak in milk in the refrigerator for 6 to 8 hours prior to cooking. Before cooking, dry on paper toweling. Add salt and pepper to flour and roll frog legs in flour mixture. Saute in hot margarine until lightly browned and fork tender – about 5 to 7 minutes. Legs will not be too brown due to lack of skin. Do not overcook! Legs will become very tough with overcooking. While legs are sauteing, add chopped parsley. Remove legs to a warm platter and add wine or broth, lemon juice and chopped shallots to pan drippings. Bring to a boil and pour over legs. Serves 3 to 4.