Grenouilles à la Provençalex

Frogs’ Legs in Tomato Sauce

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 12 pairs of frogs’ legs
  • 1 cup vermouth or white wine
  • 3 large


  1. Prepare frogs’ legs as described above. Put into skillet, then pour in vermouth. Bring to a boil, then remove from heat. Lift legs from liquid to a plate.
  2. Peel tomatoes, cut in half, and squeeze out seeds and juice. Dice and add to skillet. Add parsley, garlic, oil, sugar, salt, and pepper. Boil liquids 10 minutes to reduce them and concentrate the flavor. Ad