Frog Legs Provencale White House Recipes

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FROG LEGS PROVENCALE: WHITE HOUSE



Frog Legs Provencale: White House image

Number Of Ingredients 9

3 pounds frog leg
1 cup butter
3 tomatoes, peeled and chopped
1 cup sliced mushrooms
1/4 cup chopped parsley
2 cloves garlic, minced
1 cup heavy cream
1 cup flour
1 cup olive oil

Steps:

  • Make tomato sauce: melt butter in skillet, add tomatoes, mushrooms, parsley and garlic and simmer for 10 minutes. Dip frog legs in cream, then flour. Sauté in oil in another skillet for 10 minutes or until brown. Serve with sauce. Author's note: Be sure sauce Provencal is spooned on bottom of plate with frogs legs arranged on top. Lightly sprinkle some finely chopped parsley over dish for presentation.

Nutrition Facts : Nutritional Facts Serves

FROGS LEGS OF PROVENCALE: GRENOUILLE A LA PROVENCALE



Frogs Legs of Provencale: Grenouille a la Provencale image

Provided by Food Network

Time 13m

Yield 1 serving

Number Of Ingredients 6

1/2 pound frog legs
Salt and ground white pepper
All-purpose flour
1/4 pound unsalted butter
1 clove garlic, minced
1 tablespoon chopped flat-leaf parsley

Steps:

  • Season frog legs with salt and white pepper. Dust frog legs with flour. Heat a large saute pan with butter over medium heat, add frog legs. Saute until golden brown, approximately 3 to 4 minutes. Turn over and brown other side, approximately 3 to 4 minutes. Add garlic and parsley and cook for an additional 30 seconds. Serve immediately.

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