- 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
- some brandy fro cooking
- 1 bottle red wine for drinking
Dust frog legs with flour. Heat a large saute pan with butter over medium heat, add frog legs. Turn over and brown other side, approximately 3 to 4 minutes. Add garlic and parsley and cook for an additional 30 seconds. Serve immediately.
Start drinking wine.
Dry frog legs, season frog legs with very fine salt and white pepper. and dust with lightly flour coating.
Pour brandy into a sauce pan and warm on low.
Gently fry frog legs in clarified butter.
Add the finely minced garlic and continue to saute, turn after two minutes, (Saute legs: golden brown)
Add herbs, and drink more wine
Remove from heat and add the warmed brandy. Return to heat to ignight.
Shake pan to mix, then add white wine.
Reduce the heat, cover and cook for another 4 minutes.
Season with salt and pepper.
(Optional) Add sour cream, Worcestershire sauce, capers, and another splash of white wine.
(Optional) Add more melted butter.