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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 quarts 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 makes: 4 Servings

Recipe from: http://www.recipelink.com

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